Cite
HARVARD Citation
Väkeväinen, K. et al. (2020). Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. Food control. p. . [Online].
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Väkeväinen, K. et al. (2020). Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. Food control. p. . [Online].