Improvement in the nutritive quality of cassava and its by-products through microbial fermentation

African Journal of Biotechnology

Volumn 7, Issue 25, 2008, Pages 4789-4797

  Aro, S O ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

By products; Cassava; Fermentation methods; Nutritive quality

Indexed keywords

ESSENTIAL AMINO ACID; ESSENTIAL FATTY ACID; PROTEIN; VITAMIN;

BIOTRANSFORMATION; CASSAVA; FERMENTATION; FOOD PRESERVATION; HUMAN; IN VITRO STUDY; MICROORGANISM; NONHUMAN; NUTRITIONAL VALUE; REVIEW;

ANIMALIA; MANIHOT ESCULENTA;

EID: 58649099605     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Review

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