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Sources of microorganisms in pozol, a traditional Mexican fermented maize dough

Author:
Wacher, C., Canas, A., Cook, P.E., Barzana, E., Owens, J.D.
Source:
World journal of microbiology & biotechnology 1993 v.9 no.2 pp. 269-274
ISSN:
0959-3993
Subject:
corn, fermented foods, lactic acid bacteria, aerobes, Enterobacteriaceae, yeasts, fermentation, pH, traditional foods, home food preparation, processing technology, Mexico
Agid:
2000746