Development and evaluation of a starter culture for the industrial production of gari

Saved in:
Bibliographic Details
Published inJournal of applied bacteriology Vol. 66; no. 1; pp. 37 - 42
Main Authors Ofuya, C.O, Nnajiofor, C
Format Journal Article
LanguageEnglish
Published 1989
Subjects
cassava
fermented foods
sensory evaluation
starter cultures
toxicity
Online AccessGet more information

Cover

More Information
ISSN:0021-8847
2056-5232
DOI:10.1111/j.1365-2672.1989.tb02451.x