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Fermentation of millet to produce kamu a Nigerian starch-cake food

Author:
Oyeyiola, G.P.
Source:
World journal of microbiology & biotechnology 1991 v.7 no.2 pp. 196-201
ISSN:
0959-3993
Subject:
millets, Pennisetum glaucum, fermented foods, fermentation, Aspergillus versicolor, Rhizopus stolonifer, Pediococcus pentosaceus, Saccharomyces cerevisiae, Candida krusei
Agid:
1635807