Author: Britz, T. J.
Similar Items: Production of kepi grains using pure cultures as starters
- Characterisation and identification of the active microbial consortium present in Kepi grains
- Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
- PCR detection of propionibacteria incorporated into mass-cultured Kepi grains
- SELECTION, PRODUCT CHARACTERISTICS AND METABOLITE SPECTRUM OF A COMMON STARTER CULTURE FOR FUFU AND USI PRODUCTION
- PCR-based DGGE typification of the microbial community in Kepi grains
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains