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African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review

  • Flibert G
  • Abel T
  • Aly S
International Journal of Current Microbiology and Applied Sciences (2016) 5(10) 664-687
DOI: 10.20546/ijcmas.2016.510.074
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Abstract

Ltd All rights reserved. Governance and the quasi-public organization: a case study of star, open. Paul M. Collier

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APA

Flibert, G., Abel, T., & Aly, S. (2016). African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review. International Journal of Current Microbiology and Applied Sciences, 5(10), 664–687. https://doi.org/10.20546/ijcmas.2016.510.074

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