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Household-level technologies to improve the availability and preparation of adequate and safe complementary foods
Mensah, P.
;
Tomkins, A.
(
Food and Nutrition Bulletin
,
2003-01
)
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
Journal of Applied Microbiology
,
2003-02
)
Effect of fermentation on the quality characteristics of nixtamalized corn
Sefa-Dedeh, S.
;
Cornelius, B.
;
Afoakwa, E.O.
(
Food Research International
,
2003-12
)
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
European Food Research and Technology
,
2003-05
)
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Author
Sefa-Dedeh, S. (3)
Annan, N.T. (2)
Jakobsen, M. (2)
Plahar, W.A. (2)
Poll, L. (2)
Afoakwa, E.O. (1)
Cornelius, B. (1)
Mensah, P. (1)
Tomkins, A. (1)
Subject
Fermentation (4)
Aroma (2)
Maize (2)
Starter cultures (2)
Antinutritive factors (1)
Candida krusei (1)
Chemical properties (1)
Complementary foods (1)
Corn (1)
Dough (1)
... View More
Date Issued
2003 (4)
Has File(s)
No (3)
Yes (1)