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Revista Argentina de Microbiología / Argentinean Journal of Microbiology Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQ...
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Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas
High quality protein maize fermentation with Lactobacillus plantarum (CPQBA 087-11 DRM) isolated from traditional maize sourdough in Colombia
Sandra P. Betancourt Boteroa,
Corresponding author
, Germán A. Bolívar Escobarb, Cristin Ramírez Toroa
a Escuela de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad del Valle, Cali, Colombia
b Departamento de Biología, Facultad de Ciencias, Universidad del Valle, Cali, Colombia
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ISSN: 03257541
Original language: Spanish
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