Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food
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| Description | research work |
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author: George Amponsah Annor Randy Adjonu Edem John Kongor Emmanuel Ohene Afoakwa |
| Publication date | August 1, 2010 |
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