ORCID
- Kuri, Victor: 0000-0003-1706-7597
DOI
10.1002/jsfa.6264
Publication Date
2014-01-01
Publication Title
Journal of the Science of Food and Agriculture
Volume
94
Issue
2
First Page
331
Last Page
340
ISSN
0022-5142
Organisational Unit
School of Biological and Marine Sciences
Keywords
akamu, lactic acid bacteria, yeasts, acidity, proximate composition
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Recommended Citation
Obinna-Echem, P. C., Kuri, V., & Beal, J. (2014) 'Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food', Journal of the Science of Food and Agriculture, 94(2), pp. 331-340. Available at: https://doi.org/10.1002/jsfa.6264
