Effects of fungal treatment on the in vitro degradation of cassava
The objective of this experiment was to increase the nutrient value of cassava by the solid state fermentation technique (SSF). Peeled cassava root was fermented for 10 days under solid state fermentation culture with two different fungi (Aspergillus niger and Rhizopus oryzae). A follow-up in-vitr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundación CIPAV, Cali, Colombia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23647/1/Effects%20of%20fungal%20treatment%20on%20the%20in%20vitro%20degradation%20of%20cassava.pdf |