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The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

✍ Scribed by V.M. Kimaryo; G.A. Massawe; N.A. Olasupo; W.H. Holzapfel

Book ID
114157745
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
171 KB
Volume
56
Category
Article
ISSN
0168-1605

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