Effect of an amylolytic lactic starter culture on cassava starch fermentation and quality
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| Main Authors: | , , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
CIRAD
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, manioc, amidon, fermentation lactique, culture starter, bactérie lactique, qualité, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_27566, http://aims.fao.org/aos/agrovoc/c_16046, http://aims.fao.org/aos/agrovoc/c_15990, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_1767, |
| Online Access: | http://agritrop.cirad.fr/463850/ |
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