Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food - Concepedia

Concepedia

Publication | Closed Access

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

194

Citations

43

References

2005

Year

M. Kostinek, Ingrid Specht, Vinodh Edward, Ulrich Schillinger, Christian Hertel, Wilhelm H. Holzapfel, Charles M. A. P. Franz

Systematic and Applied Microbiology

Technological PropertiesFood FermentationLactic Acid BacteriaFermented CassavaFood MicrobiologyTraditional African FoodMicrobiologyFood TechnologyHealth Sciences

References

	Year	Citations

Page 1