Tables index

From

Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough

Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun, Adedapo A. Adejumo

American Journal of Microbiological Research. 2020, 8(2), 63-72 doi:10.12691/ajmr-8-2-4
  • Table 1. The physico-chemical properties of sourdough at different fermentation duration
  • Table 2. The occurrence of lactic acid bacteria in sourdough at different fermentation period.
  • Table 3.