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Microbiology of pozol, a Mexican fermented maize dough

Author:
Nuraida, L., Wacher, M.C., Owens, J.D.
Source:
World journal of microbiology & biotechnology 1995 v.11 no.5 pp. 567-571
ISSN:
0959-3993
Subject:
beverages, corn, fermented foods, fermentation, food microbiology, lactic acid bacteria, Geotrichum candidum, yeasts, nationalities and ethnic groups, dough, Mexico
Agid:
2000973