Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
Ramos, Cíntia L., Sousa, Edinaira S. O. de, Ribeiro, Jessimara, Almeida, Tayanny M.M., Santos, Claudia Cristina A. do A., Abegg, Maxwel A., Schwan, Rosane F.Volume:
49
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2015.02.005
Date:
August, 2015
File:
PDF, 851 KB
english, 2015