Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014, Article ID 721067, 11 pages
http://dx.doi.org/10.1155/2014/721067
Research Article

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

1Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 25, Legon, Ghana
2Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, P.O. Box 24, Navrongo, Ghana
3Food Technology Department (DTA/IRSAT/CNRST), BP 7074, Ouagadougou 03, Burkina Faso
4Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark

Received 16 July 2014; Revised 10 November 2014; Accepted 10 November 2014; Published 2 December 2014

Academic Editor: Rosana G. Moreira

Copyright © 2014 Fortune Akabanda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, and Lene Jespersen, “The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana,” International Journal of Food Science, vol. 2014, Article ID 721067, 11 pages, 2014. https://doi.org/10.1155/2014/721067.