Journal of Food Quality / 2017 / Article / Fig 1

Research Article

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Figure 1

Flow chart for production of starter culture inoculated and uninoculated kunun-aya.

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