Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation
4th International Conference on Food and Agriculture Resources (FANRes 2018)
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Format: | Academic Paper |
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Atlantis Press: Advances in Engineering Research, volume 172,
2020-03-16T07:05:20Z.
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