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Autor:
Olufunmilayo E Adejumo, I. B. Onajobi, Flora Emilia Oluwafemi, Adelodun Lawrence Kolapo, Raoofat Olamide Salami, Abosede O Fawole
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 45:52-68
The present study evaluated the detoxification and nutritional enrichment potentials of the fermented cassava waste pulp obtained through different processing methods of sweet (S) and bitter (B) cassava varieties by fermentation with Rhizopus oligosp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::042f1609c6a74cc7879f6af7aa256a5e
https://doi.org/10.35219/foodtechnology.2021.1.04
https://doi.org/10.35219/foodtechnology.2021.1.04
