(PDF) Effect of Fermentation Time on the Physico –Chemical,

Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food

American Journal of BioScience

doi 10.11648/j.ajbio.20150302.16

Full Text

Abstract

Available in full text

Date

January 1, 2015

Authors

Nwafor Obi Emmanuel

Publisher

Science Publishing Group

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