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Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi
Vouidibio Mbozo, Alain B., Kobawila, Simon C., Anyogu, Amarachukwu, Awamaria, Brigitte, Louembe, Delphin, Sutherland, Jane P., Ouoba, L. Irene I.Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2017.06.018
Date:
June, 2017
File:
PDF, 710 KB
english, 2017