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Some Factors Affecting Protein Enrichment of Cassava Flour by Solid State Fermentation

R. Zvauya, M. I. Muzondo

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Key concepts: Aspergillus oryzae, Solid-state fermentation, Aspergillus niger, Fermentation, Food science, Spore, Aspergillus, Moisture

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Some Factors Affecting Protein Enrichment of Cassava Flour by Solid State Fermentation — Research Paper | ScholarLens