Application of experimental research methodology to the optimization of cassava traditional fermentation
Material type: ArticleLanguage: English Description: p. [1-3]Subject(s):- Manihot esculenta
- Fermentation
- Fermented products
- Temperature
- Quality
- Detoxification
- Organoleptic properties
- Manihot esculenta
- Fermentación
- Productos fermentados
- Temperatura
- Calidad
- Desintoxicación
- Propiedades organolépticas
- Cassava
- Articles in proceedings
- Yuca
- Artículos en memorias
- CIAT Externos
- Elaboración y preservación de los alimentos
- Composición de los alimentos
- Food processing and preservation
- Food composition
- Book chapters
- TP 416 .T3 T3
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