Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.

A.J.A. Essers, C.M.G.A. Jurgens, M.J.R. Nout

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)
Original languageEnglish
Pages (from-to)251-257
JournalInternational Journal of Food Microbiology
Volume26
DOIs
Publication statusPublished - 1995

Keywords

  • Bacillus
  • Cassava
  • Cyanogenic glucosides
  • Fungi
  • Linamarin
  • Solid substrate fermentation

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