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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
Charles Parkouda, Dennis Sandris Nielsen, Paulin Azokpota, Labia Ivette Irène Ouba, Wisdom Kofi Amora-Awua, Line Thorsen, Joseph D. Hounhouigan, Jan Svejgaard Jensen, K. Tano-Debrah, Bréhimia Diawara, Mogens Jakobsen