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2011•Unpublished venueRequires access

Improvement of protein content in cassava pulp by fungi fermentation.

R. Vorachinda, Wandee Bunyatratchata, S. Suriyagamon, Nupur S Kanchan, S. Butsapun, C. Masilp

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Key concepts: Fermentation, Food science, Pulp (tooth), Pulp and paper industry, Chemistry, Biotechnology, Biology, Engineering

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