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Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

Paper Details
Authors:
Elmer Nayra Kpikpi
Richard L.K. Glover
Victoria Pearl Dzogbefia
Dennis Sandris Nielsen
Publication Date: 2010-01-01
Cassava research and cyanideAgricultural and Biological SciencesPlant ScienceLife Sciences
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