Microbial modification of the texture of grated cassava during fermentation into akyeke
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference17 articles.
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4. Lactic acid fermentation of cassava into agbelima;Amoa-Awua;Int. J. Food Microbiol.,1996
5. The contribution of moulds and yeasts to cassava dough ‘agbelima’ fermentation;Amoa-Awua;J. Appl. Microbiol.,1997
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