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The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana (2024)

First Author: Amy Atter

Attributed to: Understanding microbiology to combat malnutrition funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.60692/s0s0b-jk807

Publication URI: https://gresis.osc.int//doi/10.60692/s0s0b-jk807

Type: Other