Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.): IV. Plant derivatives

Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)

IV. Plant derivatives

		12 Cassava Processing in Africa
		13 Improving the Nutritional Quality of Ogi and Gari
		14 Solid-State Fermentation of Manioc to Increase Protein Content
		15 Leaf and Seed Fermentations of Western Sudan
		16 Continuous Production of Soy Sauce in a Bioreactor