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...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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