Contribution of selected fungi to the reduction of cyanogen levels during solid-substrate fermentation of cassava

AJA Esser; CMGA Jurgens

doi:10.4314/jfta.v4i2.48050

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DOI:

10.4314/jfta.v4i2.48050

Article Details

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Vol. 4 No. 2 (1999)

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Articles

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Contribution of selected fungi to the reduction of cyanogen levels during solid-substrate fermentation of cassava

AJA Esser

CMGA Jurgens

Abstract

No Abstract.

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