Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil

• Inayara C.A. Lacerda ^[1] ; Rose L. Miranda ^[1] ; Beatriz M. Borelli ^[1] ; Alvaro C. Nunes ^[1] ; Regina M.D. Nardi ^[1] ; Marc-André Lachance ^[2] ; Carlos A. Rosa ^[1]
  1. [1] Universidade Federal de Minas Gerais

     Universidade Federal de Minas Gerais

     Brasil

     
  2. [2] University of Western Ontario

     University of Western Ontario

     Canadá

     
• Localización: International journal of food microbiology, ISSN 0168-1605, Vol. 105, Nº. 2, 2005, págs. 213-219
• Idioma: inglés
• Texto completo no disponible (Saber más ...)