Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

R. L. K. Glover, F. K. Madilo, J. L. Terlabie, E. N. Ametefe, Lene Jespersen

Originalsprog	Engelsk
Tidsskrift	International Food Research Journal
Vol/bind	25
Udgave nummer	2
Sider (fra-til)	602-611
Antal sider	10
ISSN	1985-4668
Status	Udgivet - 2018

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@article{c0595b0be478484c9ad14b394d310e8f,

title = "Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana",

keywords = "Technological properties, Bacillus spp., Kantong, Condiment, Starter culture, Fermented foods",

author = "Glover, {R. L. K.} and Madilo, {F. K.} and Terlabie, {J. L.} and Ametefe, {E. N.} and Lene Jespersen",

year = "2018",

language = "English",

volume = "25",

pages = "602--611",

journal = "International Food Research Journal",

issn = "1985-4668",

publisher = "Faculty of Food Science & Technology Universiti Putra Malaysia",

number = "2",

}

TY - JOUR

T1 - Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

AU - Glover, R. L. K.

AU - Madilo, F. K.

AU - Terlabie, J. L.

AU - Ametefe, E. N.

AU - Jespersen, Lene

PY - 2018

Y1 - 2018

KW - Technological properties

KW - Bacillus spp.

KW - Kantong

KW - Condiment

KW - Starter culture

KW - Fermented foods

M3 - Journal article

SN - 1985-4668

VL - 25

SP - 602

EP - 611

JO - International Food Research Journal

JF - International Food Research Journal

IS - 2

ER -