Artigo · Revista · 2010

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculentaCrantz) and soybean (Glycine maxMerr) intogari, an African fermented food

Emmanuel Ohene Afoakwa, John Edem Kongor, George Amponsah Annor, Randy Adjonu

International Journal of Food Sciences and Nutrition

• Acesso fechado

Ir para a editora10.3109/09637480903393727