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For: Halm M, Lillie A, Sørensen AK, Jakobsen M. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. Int J Food Microbiol 1993;19:135-43. [PMID: 8398627 DOI: 10.1016/0168-1605(93)90179-k] [Citation(s) in RCA: 90] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]

For:	Halm M, Lillie A, Sørensen AK, Jakobsen M. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. Int J Food Microbiol 1993;19:135-43. [PMID: 8398627 DOI: 10.1016/0168-1605(93)90179-k] [Citation(s) in RCA: 90] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]

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(The first 100,000 artilces are displayed in RCA.)