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Improvement in the protein content of cassava bySporotrichumpulverulentumin solid state culture
R. E. Smith, Chuanpit Osothsilp, Paul Bicho, K. F. GregoryVolume:
8
Language:
english
Pages:
6
DOI:
10.1007/bf01044396
Date:
January, 1986
File:
PDF, 284 KB
english, 1986