Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures
Authors:
- C.M.A.P. FranzCFC.M.A.P. Franz
- 1 March 2007
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 114 (3) , 342-351
Abstract
No abstract availableKeywords
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