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Microbiological and technological aspects of cassava-starch fermentation

J L Parada1, E Zapata, S V de Fabrizio

  • 1Laboratorio de Microbiologia de Alimentos, Departamento de Quimica Orgánica, Facultad de Ciencias Exactas y Naturales, Pabellón II. 3er Piso, Ciudad Universitaria, (1428), Buenos Aires, Argentina.

World Journal of Microbiology & Biotechnology
|January 14, 2014
PubMed

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