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Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria
by Etsuyankpa M. B., Gimba C. E., Agbaji E. B., Omoniyi K. I., M.M. Ndamitso and Mathew J. T.
American Journal of Food Science and Technology. 2015, 3(3), 89-96. DOI: 10.12691/ajfst-3-3-6
Pub. Date: July 20, 2015Views: 17363Downloads: 14374
Saccharomyces cerevisiae Lactobacillus bulgaricus fermentation anti-nutrients microorganisms inoculation
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