Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
SELECTION, PRODUCT CHARACTERISTICS AND METABOLITE SPECTRUM OF A COMMON STARTER CULTURE FOR FUFU AND USI PRODUCTION
Fermented cassava products like fufu and usi (edible starch) are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification process and inconsistent nutritional composition of products which could be overcome with the use of starter cult...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2015-07
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!