✦ LIBER ✦

Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil

✍ Scribed by Inayara C.A. Lacerda; Rose L. Miranda; Beatriz M. Borelli; Álvaro C. Nunes; Regina M.D. Nardi; Marc-André Lachance; Carlos A. Rosa

No coin nor oath required. For personal study only.

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