Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

Emmanuel Ohene Afoakwa, Edem John Kongor, George Amponsah Annor, Randy Adjonu

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

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