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Solid state fermentation of cassava peel with trichoderma viride (ATCC 36316) for protein enrishment.
"Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investiga...
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2013
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