Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
Clicks: 200
ID: 62003
2020
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| Reference Key |
vkevinen2020effectfood
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|---|---|
| Authors | Väkeväinen, K. |
| Journal | food control |
| Year | 2020 |
| DOI |
10.1016/j.foodcont.2019.106907
|
| URL | |
| Keywords | Keywords not found |
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