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close this book Applications of biotechnology to traditional fermented foods
close this folder IV. Plant derivatives
View the document 12 Cassava Processing in Africa
View the document 13 Improving the Nutritional Quality of Ogi and Gari
View the document 14 Solid-State Fermentation of Manioc to Increase Protein Content
View the document 15 Leaf and Seed Fermentations of Western Sudan
View the document 16 Continuous Production of Soy Sauce in a Bioreactor

IV. Plant derivatives