Authors: HALM M OSEIYAW A HAYFORD A KPODO KA AMOAAWUA WKA

Citation: M. Halm et al., EXPERIENCES WITH THE USE OF A STARTER CULTURE IN THE FERMENTATION OF MAIZE FOR KENKEY PRODUCTION IN GHANA, World journal of microbiology & biotechnology, 12(5), 1996, pp. 531-536

Authors: AMOAAWUA WKA APPOH FE JAKOBSEN M

Citation: Wka. Amoaawua et al., LACTIC-ACID FERMENTATION OF CASSAVA DOUGH INTO AGBELIMA, International journal of food microbiology, 31(1-3), 1996, pp. 87-98

Authors: AMOAAWUA WKA JAKOBSEN M

Citation: Wka. Amoaawua et M. Jakobsen, THE ROLE OF BACILLUS SPECIES IN THE FERMENTATION OF CASSAVA, Journal of Applied Bacteriology, 79(3), 1995, pp. 250-256