Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin.

Autor: Carole Sanya AK; Food Quality and Design (FQD), Wageningen University and Research, The Netherlands, 6700 HB Wageningen, the Netherlands; Laboratoire des Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Calavi, Benin. Electronic address: carole.sanya@wur.nl., Madode YE; Laboratoire des Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Calavi, Benin. Electronic address: yann.madode@uac.bj., Schoustra SE; Laboratory of Genetics, Wageningen University and Research, 6700 HB Wageningen, the Netherlands; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia. Electronic address: sijmen.schoustra@wur.nl., Smid EJ; Food Microbiology, Wageningen University and Research, 6700 HB Wageningen, the Netherlands. Electronic address: eddy.smid@wur.nl., Linnemann AR; Food Quality and Design (FQD), Wageningen University and Research, The Netherlands, 6700 HB Wageningen, the Netherlands. Electronic address: anita.linnemann@wur.nl.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Aug; Vol. 170, pp. 113038. Date of Electronic Publication: 2023 May 24.