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Publikováno v:
Asian Food Science Journal. :1-7
Traditionally, cassava (Manihot esculenta Crantz) is transformed by fermentation in water (retting) or in the open air (dry fermentation) in the DRC. In the east of the country (North Kivu), dry fermentation is the main technique for processing cassa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14cfbb7e11d8d8ae5f8f5db152aea97b
https://doi.org/10.9734/afsj/2019/v13i130097
https://doi.org/10.9734/afsj/2019/v13i130097
