Characterization of bacterial amylolytic activities during cassava solid state fermentation
Cassava sour starch is a naturally fermented product, which is used in the elaboration of several traditional, flour-based products, like pandeyuca and rosquillas, specially in Colombia and Brazil. Fermentation and drying under the sun confer to the product its specific baking properties (panificati...
| Autores principales: | , , |
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| Formato: | Conference Paper |
| Lenguaje: | Inglés |
| Publicado: |
International Center for Tropical Agriculture
1993
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/55691 |
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