Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value

Author:

Hawashi Mohamed,Widjaja Tri,Gunawan Setiyo

Publisher

IntechOpen

Reference92 articles.

1. FAO, IFAD. The global cassava development strategy and implementation plan. In: Proceedings of the FAO and IFAD Validation Forum on the Global Cassava Development Strategy; 26-28 April 2000; Rome. Rome: FAO and IFAD; 2001. pp. 13-15

2. Howeler RH. Endorsement of the global cassava development strategy. In: Proceedings of the FAO and IFAD Validation Forum on the Global Cassava Development Strategy; 26-28 April 2000; Rome. Rome: FAO and IFAD; 2001. p. 57

3. Agustian A. Bioenergy development in the agricultural sector: Potential and constraints of cassava bioenergy development. Analisis Kebijakan Pertonian. 2015;13(1):19-38

4. Tewe OO, Lutaladio N. Cassava for Livestock Feed in Sub-Saharan Africa. Rome: FAO; 2004. p. 64

5. Obadina AO, Oyewole OB, Sanni LO, Abiola SS. Fungal enrichment of cassava peels proteins. African Journal of Biotechnology. 2006;5(3):302-304. DOI: 10.5897/AJB05.360

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