Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut
| Autor: | Songré-Ouattara, L.T., Mouquet-Rivier, C., Icard-Vernière, C., Rochette, I., Diawara, B., Guyot, J.P. |
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| Zdroj: | In International Journal of Food Microbiology 2009 130(3):258-264 |
| Databáze: | ScienceDirect |
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