Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114699 |
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