دورية أكاديمية
Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment
| العنوان: | Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment |
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| المؤلفون: | Akanni, Gabriel B., Naudé, Yvette, de Kock, Henriëtte L., Buys, Elna M.Aff1 |
| المصدر: | European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. 244(7):1147-1158 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-017-3024-x |