The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)

Published 2012 View Full Article

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Title
The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 38, Issue 1, Pages 183-192
Publisher
Wiley
Online
2012-06-23
DOI
10.1111/j.1745-4549.2012.00763.x
References
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