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1996•World Journal of Microbiology and BiotechnologyRequires access

Experiences with the use of a starter culture in the fermentation of maize for ?kenkey? production in Ghana

Mary Halm, A Osei-Yaw, Alice E. Hayford, Kafui A. Kpodo, Wisdom Kofi Amoa‐Awua

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Key concepts: Starter, Fermentation, Lactobacillus fermentum, Food science, Lactic acid, Taste, Organoleptic, Yeast

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Experiences with the use of a starter culture in the fermentation of maize for ?kenkey? production in Ghana — Research Paper | ScholarLens