Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

Published 2015 View Full Article

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Title
Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 49, Issue -, Pages 182-188
Publisher
Elsevier BV
Online
2015-02-21
DOI
10.1016/j.fm.2015.02.005

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