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Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
Int J Food Sci Nutr. 2010 Aug;61(5):449-62. doi: 10.3109/09637480903393727.
Int J Food Sci Nutr. 2010.
PMID: 20109125
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