Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. [electronic resource]
Producer: 20030225Description: 187-99 p. digitalISSN:- 0168-1605
- Candida -- isolation & purification
- Edible Grain -- microbiology
- Fermentation
- Food Handling -- methods
- Food Microbiology
- Humans
- Hydrogen-Ion Concentration
- Lactic Acid -- metabolism
- Lactobacillus -- isolation & purification
- Pediococcus -- isolation & purification
- Saccharomyces cerevisiae -- isolation & purification
- Tanzania
- Time Factors
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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