Microbial Fermentation as Means of Improving Cassava Production in Indonesia-Reference-Cited by-同舟云学术

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Published:2018-01-17 Issue: Volume: Page:
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Container-title:Cassava
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Author:

Frediansyah Andri

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/57791

Reference55 articles.

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3. Allem AC. The origin and taxonomy of cassava. In: Hillock RJ, Thresh JM, Bellotti AC, editors. Cassava: Biology, Production and Utilization. Oxon, UK: CABI Publishing; 2002. pp. 1-16

4. Wetsby A. Cassava utilitation, storage, and small scale processing. In: Hillocks RJ, Thresh JM, Bellotti AC, editors. Cassava: Biology, Production and Utilization. Oxon, UK: CABI Publishing; 2002. pp. 281-300

5. Conn EE. Cyanogenesis—A Personal Perspective. In: International Workshop on Cassava Safety; 1-4 March 1994; Ibadan, Nigeria. Wageningen: WOCAN in Cooperation with ISHS and ISTRC; 1994. p. 31-44

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