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Publications by William Tchabo
The Use of Lactic Acid Bacteria as Starter Culture and Its Effect on the Proximate Composition and Sensory Acceptability of Millet Beverage
International Journal of Innovative Food Science and Technology
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Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
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Selection of Tempoyak Lactic Acid Bacteria as Candidate Strain for Yoghurt Starter Culture
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Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria
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