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Browsing by Keyword Bacillus spp.
Showing results 1 to 4 of 4
| Title | Author(s) | Issue Date | Type |
| The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa | Terlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K. | 2006 | Article |
| Microbial modification of the texture of grated cassava during fermentation into akyeke | Obilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K. | 2003 | Article |
| The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia | Parkouda, C.; Nielsen, D. S.; Azokpota, P.; Ouoba, L. I. I.; Amoa-Awua, W. K.; Thorsen, L.; Hounhouigan, J. D.; Jensen, J. S.; Tano-Debrah, K.; Diawara, B.; Jakobsen, M. | 2009 | Article |
| The role of bacillus species in the characteristic aroma of traditionally fermented soy dawadawa | Darkwa, S.; Amoa-Awua, W. K.; Sakyi-Dawson, E. | 2003 | Article |
