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Fermentation of maize (Zeamays L.) meal for mawe production in Benin: physical, chemical and microbiological aspects

By:

Hounhoulgan, D. Joseph []

Contributor(s):

Publication details: Wageningen Landbouw University 1994Edition: Description: 99pISBN:

90-5485-207-0

ISSN:

Subject(s):

Maize Fermentation

DDC classification:

635.67

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	University Library	635.67 HOU (Browse shelf(Opens below))	Available		G0007154

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Previous	635.652:632.38POT KHA Studies on interference between newly defined bean-infecting potyviruses	635.655:663 SOL Solid-substrate fermentation of soya beans to tempe: process innovations and product characteristics	635.656:632.1 OYA Root rot of peas in the Netherlands; fungal pathogens, inoculum potential and soil receptivity	635.67 HOU Fermentation of maize (Zeamays L.) meal for mawe production in Benin: physical, chemical and microbiological aspects	635.67:663.452 NCH Innovations in the production of kenkey, a traditional fermented maize product of Ghana: nutritional, physical and safety aspects	63:57: 6(1-773) FAO Agricultural biotechnology in the Developing world	635.7 GEO Cheytharivukal: Vanilla	Next

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