Physicochemical changes in cassava starch and flour associated with fermantation, effect on textural properties

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doi:10.4314/jfta.v4i1.48045

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Journal of Food Technology in Africa
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DOI:

10.4314/jfta.v4i1.48045

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Vol. 4 No. 1 (1999)

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Articles

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Physicochemical changes in cassava starch and flour associated with fermantation, effect on textural properties

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