Open AccessMicrobiology of natural fermentation of cowpea and groundnut for Dawadawa production
Author(s) -
CA Emmanuel-Ikpeme,
CO Aworh,
CA Eneji
Publication year - 2004
Publication title -
global journal of pure and applied sciences
Language(s) - English
Resource type - Journals
ISSN - 1118-0579
DOI - 10.4314/gjpas.v10i2.16396
Subject(s) - fermentation , lactobacillus fermentum , lactobacillus casei , food science , microorganism , biology , flavour , microbiology and biotechnology , bacteria , lactobacillus plantarum , lactic acid , genetics
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