Developing starter cultures for the optimisation of cassava (Manihot esculenta Crantz) fermentation
The overall objective of the study was to optimise natural fermentation of cassava through development of starter cultures of lactic acid cassava bacteria (LAB) and softening bacteria to address quality variations of the end product, in terms of acidification and softening inconsistencies. Several n...
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| Format: | Thesis |
| Language: | English |
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2010
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| Online Access: | https://repository.londonmet.ac.uk/7588/1/536719.pdf |