Characterization and Technological Properties of predominant Lactic acid bacterial from fermentation cassava for selection as starter cultures
URI
http://profiles.uonbi.ac.ke/smbugua/publications/characterization-and-technological-properties-predominant-lactic-acid-bacterialhttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/39094
Citation
Kuria, Prof Mbugua Samuel. 2006. Characterization And Technological Properties Of Predominant Lactic Acid Bacterial From Fermentation Cassava For Selection As Starter Cultures. Submitted To The International Journal Of Food Microbiology.. Current Microbiology Vol 56: (4), 315Publisher
University of Nairobi, Department of food Science, nutrition and technology,