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2003•Food ChemistryRequires access

Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation

Ganiyu Oboh

Open publisher page 153 citations

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Key concepts: Antinutrient, Food science, Fermentation, Chemistry, Tannin, Proximate, Cyanide, Pulp (tooth)

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Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation — Research Paper | ScholarLens