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...
| Main Authors: | , , |
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| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
International Center for Tropical Agriculture
1993
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/55691 |
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