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
- University of Johannesburg
- University of Cape Town
Research output: Contribution to journal › Article › peer-review
17
Citations
(Scopus)