Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

Published 2015 View Full Article

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Title
Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 76, Issue -, Pages 787-795
Publisher
Elsevier BV
Online
2015-07-30
DOI
10.1016/j.foodres.2015.07.041

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