Physicochemical, Sensory, and Microbial Characteristics of Kindirmou and Pendidam, Two Traditional Fermented Milks of Adamawa - Cameroon, as Affected by the Fermentation Vessels
Noël Mervie Mbiada Tchamba, Bouba Adji Mohammadou, Majesté Pahane, Justine Maiwore & Léopold Ngoune Tatsadjieu · Asian Journal of Biotechnology and Bioresource Technology · 2021
Recent data show that the containers traditionally used for fermentation, due to their nature, exchange with the fermented product, the consequence being a modification of the physico-chemical, microbiological and organoleptic properties of these products. The objective of this w...
Open access
Research Article
10.9734/ajb2t/2021/v7i430107