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1998•World Journal of Microbiology and BiotechnologyRequires access

Microbiological, rheological and aromaticcharacteristics of fermented Uji (an East African Sour Porridge)

G.G.K. Masha, Richard Ipsen, Mikael Agerlin Petersen, Mogens Jakobsen

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Key concepts: Starter, Fermentation, Aroma, Food science, Lactic acid, Bacteria, Chemistry, Ethanol

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