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Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production

✍ Scribed by Folarin A. Oguntoyinbo; Christine E.R. Dodd

Book ID: 116485948
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 561 KB
Volume: 21
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2009.06.010

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