Study of natural fermentation of cassava starch in Colombia. II : isolation of amylolytic lactic acid bacteria (ALAB)
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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, bactérie lactique, identification, Lactobacillus, Lactococcus, hydrolyse enzymatique, 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_15990, http://aims.fao.org/aos/agrovoc/c_3791, http://aims.fao.org/aos/agrovoc/c_4144, http://aims.fao.org/aos/agrovoc/c_33369, http://aims.fao.org/aos/agrovoc/c_27512, |
| Online Access: | http://agritrop.cirad.fr/463852/ |
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