The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product-Reference-Cited by-同舟云学术

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The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

Published:2000-06 Issue:2-3 Volume:56 Page:179-190
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Kimaryo V.M.,Massawe G.A.,Olasupo N.A.,Holzapfel W.H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference49 articles.

1. Cyanide content in fresh and processed Fijian cassava (Manihot esculenta) cultivars;Aalbersberg;J. Trop. Sci.,1991

2. Evidence for a lactic streptococcal role in Nigerian acidic cassava (Manihot esculenta Crantz) fermentation;Abe;J. Food Protect.,1978

3. Amoa-Awua, W.K., 1996. The dominant microflora and their role in the fermentation of “agbelima” cassava dough. Ph.D. Thesis, University of Ghana.

4. Lactic acid fermentation of cassava into agbelima;Amoa-Awua;Int. J. Food Microbiol.,1996

5. Official Methods of Analysis,1990

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