The contribution of moulds and yeasts to the fermentation of
                "Agbelina" cassava dough

Wisdom K. Amoa-Awua, Jens Christian Frisvad, S. Sefa-Dedeh, Mogens Jakobsen

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Journal of Applied Microbiology
Volume	83
Pages (from-to)	288-296
ISSN	1364-5072
Publication status	Published - 1997

OpenUrl availability

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title = "The contribution of moulds and yeasts to the fermentation of {"}Agbelina{"} cassava dough",

author = "Amoa-Awua, {Wisdom K.} and Frisvad, {Jens Christian} and S. Sefa-Dedeh and Mogens Jakobsen",

year = "1997",

language = "English",

volume = "83",

pages = "288--296",

journal = "Journal of Applied Microbiology",

issn = "1364-5072",

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TY - JOUR

T1 - The contribution of moulds and yeasts to the fermentation of "Agbelina" cassava dough

AU - Amoa-Awua, Wisdom K.

AU - Frisvad, Jens Christian

AU - Sefa-Dedeh, S.

AU - Jakobsen, Mogens

PY - 1997

Y1 - 1997

M3 - Journal article

SN - 1364-5072

VL - 83

SP - 288

EP - 296

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

ER -