Total protein, Mg and Ca determination and partial microbial characterization of fermented Cassava flour.
Fermentation of cassava is a traditional processing technique employed by cassava consuming populations to render the roots storable and palatable and to reduce its hydrogen cyanide (HCN) levels to acceptable amounts, but this process has a detrimental effect on its the protein, mineral and vitamin...
| 1. autor: | |
|---|---|
| Format: | Praca dyplomowa |
| Język: | English |
| Hasła przedmiotowe: |