Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

✍ Scribed by L.T. Songré-Ouattara; C. Mouquet-Rivier; C. Icard-Vernière; I. Rochette; B. Diawara; J.P. Guyot

• Book ID: 113646587
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 596 KB
• Volume: 130
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2009.02.002