Applications of biotechnology to traditional fermented foods: IV. Plant derivatives

Applications of biotechnology to traditional fermented foods

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