Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.

Autor: Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana. e_afoakwa@yahoo.com, Kongor EJ, Annor GA, Adjonu R

Publikováno v: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2010 Aug; Vol. 61 (5), pp. 449-62.