Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Grace Abosede Daji
, Ezekiel Green
, Adrian Abrahams
, Ajibola Bamikole Oyedeji
, Kedibone Masenya
, Kulsum Kondiah
, Oluwafemi Ayodeji Adebo

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

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Data on Food Research Reported by Researchers at University of Johannesburg [Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize With Different Inocula]
Adebo, O., Kondiah, K., Green, E., Abrahams, A. & Masenya, K.
25/11/22
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