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close this bookApplications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)
close this folderIV. Plant derivatives
View the document12 Cassava Processing in Africa
View the document13 Improving the Nutritional Quality of Ogi and Gari
View the document14 Solid-State Fermentation of Manioc to Increase Protein Content
View the document15 Leaf and Seed Fermentations of Western Sudan
View the document16 Continuous Production of Soy Sauce in a Bioreactor