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- aem.66.9.3664-3673.2000 accessdate "2012-11-22".
- aem.66.9.3664-3673.2000 author "ben Omar N, Ampe F".
- aem.66.9.3664-3673.2000 date "September 2000".
- aem.66.9.3664-3673.2000 doi "10.1128/aem.66.9.3664-3673.2000".
- aem.66.9.3664-3673.2000 isCitedBy Pozol.
- aem.66.9.3664-3673.2000 issue "9".
- aem.66.9.3664-3673.2000 journal "Appl. Environ. Microbiol.".
- aem.66.9.3664-3673.2000 pages "3664–73".
- aem.66.9.3664-3673.2000 pmc "92204".
- aem.66.9.3664-3673.2000 pmid "10966374".
- aem.66.9.3664-3673.2000 quote "Cobs of white maize are shelled, and the kernels are cooked in the presence of lime and washed to remove the pericarps. The grains are then coarsely ground, shaped into balls, wrapped in banana leaves, and allowed to ferment at ambient temperature for 2 to 7 or more days. The resulting fermented dough is suspended in water and drunk daily as a refreshing beverage.".
- aem.66.9.3664-3673.2000 title "Microbial community dynamics during production of the Mexican fermented maize dough pozol".
- aem.66.9.3664-3673.2000 url PMC92204.
- aem.66.9.3664-3673.2000 volume "66".