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Journal: Foods, 2022
Volume: 11
Number: 3171
Article:
Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula
Authors:
by
Grace Abosede Daji, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah and Oluwafemi Ayodeji Adebo
Link:
https://www.mdpi.com/2304-8158/11/20/3171
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