The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product
- 1 June 2000
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 56 (2-3) , 179-190
- https://doi.org/10.1016/s0168-1605(00)00159-8
Abstract
No abstract availableKeywords
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