Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin

Authors:	D JOSEPH HOUNHOUIGAN † MJ ROBERT NOUT COFFI M NAGO JAQUES H HOUBEN FRANK M ROMBOUTS

Affiliation:	^†Facultédes Sciences Agronomiques, UniversitéNationale du Benin, Abomey-Calavi, République du Benin;^‡Department of Food Science, Agricultural University, Wageningen, the Netherlands;^§Department of the Science of Foods of Animal Origin, Utrecht University, the Netherlands

Abstract:

Keywords:	Colour dough viscosity Lactobacilli particle size sourdough yeasts