2000•International Journal of Food MicrobiologyRequires access

The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

V.M. Kimaryo, Godwin A. Massawe, N. A. Olasupo, W.H. Holzapfel

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Key concepts: Starter, Fermentation, Food science, Cyanide, Titratable acid, Lactobacillus plantarum, Fermentation starter, Chemistry

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