Browsing Journal Articles by Subject "Gari"
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Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2009-10)Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava ...