Development of starter culture for improved processing of Lafun, an African fermented cassava food product
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2010.04769.x/fullpdf
Reference41 articles.
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3. The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough;Amoa-Awua;J Appl Microbiol,1997
4. Origin of enzymes involved in detoxification and root softening during cassava retting;Ampe;World J Microbiol Biotechnol,1995
5. Cloning, molecular characterization and expression of endopolygalacturonase-encoding gene from Saccharomyces cerevisiae IM1-8b;Blanco;FEMS Microbiol Lett,1998
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