9 research outputs found
Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an African maize product
No full textChanges in the physico-chemical properties of maize during natural fermentation of mawè.
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Use of starter cultures of lactobacilli and yeast in the fermentation of mawO, an African maize product
No full textComposition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.
No full textCharacterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin.
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