Improvement of nutritional, sanitary and organoleptic qualities of liquid zoom-koom and instant flour zoom-koom using Lactobacillus fermentum starter culture

Saved in:
Bibliographic Details
Published in:African journal of biotechnology 2019-02, Vol.18 (9), p.181-196
Main Authors: Soma, M., Kaboré, D., Tankoano, A., Compaoré, C. S., Parkouda, C., Toguyeni, A., Sawadogo-Lingani, H.
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:1684-5315
1684-5315
DOI:10.5897/AJB2018.16698