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Characterization ofSaccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo
by Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A. and Limingui Polo C.
American Journal of Food Science and Technology. 2019, 7(6), 205-214. DOI: 10.12691/ajfst-7-6-7
Pub. Date: September 02, 2019Views: 5858Downloads: 4959
palm wine Saccharomyces cerevisiae bio-leaven wheat dough PCR-based NaCl
Abstract Full Text PDF (362 KB) Full Text HTML Full Text ePUB (2308 KB)
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