Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology-Reference-Cited by-同舟云学术

Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology

Published:1994-07 Issue:3 Volume:65 Page:355-361
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ampe Frédéric,Brauman Alain,Treche Serge,Agossou Aurelien

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference27 articles.

1. , , , 1991 Retting: a lactic fermentation of cassava. Poster presented at the International Congress on Lactic Bacteria Lactic '91.11–13 September 1991, Caen, France.

2. Effects of the retting of cassava on product yield and cyanide detoxication

3. 1992 Origin of enzymatic activities responsible for detoxication and roots softening in retting, a cassava lactic fermentation. Conference (O57) presented at ASM 92nd general meeting, 26–30 May 1992, New Orleans USA.

4. , , , , , 1991 Kinetic study of retting: a cassava traditional fermentation in Central Africa. Presented at the workshop ‘Avances sobre almidon de yuca’, CIAT, Cali, Colombia, 17–20 June 1991.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Traditional cassava products of South-Western Nigeria;Nutritional and Health Aspects of Food in Western Africa;2024

2. Histological and biophysical changes of cassava roots during retting, a key step of fufu processing;Journal of the Science of Food and Agriculture;2023-12

3. Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders;International Journal of Food Science & Technology;2020-12-16

4. Manihot esculenta;Edible Medicinal and Non-Medicinal Plants;2016

5. Effect of Ensiling Process and Additive Effects of Fermented Juice of Epiphytic Lactic Acid Bacteria on the Cyanide Content of Two Varieties of Cassava;Animal Nutrition and Feed Technology;2014