Concepedia

Publication | Closed Access

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

DOI

51

Citations

31

References

2015

Year

Cíntia Lacerda Ramos, Naira Sulany Oliveira de Sousa, Jessimara Ribeiro, Tayanny M M Almeida, Cláudia Cristina Auler do Amaral Santos, Maxwel Adriano Abegg, Rosane Freitas Schwan
Food Microbiology

References

YearCitations

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