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International Journal of Food Sciences and Nutrition Volume 61, 2010 - Issue 5
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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

Emmanuel Ohene Afoakwa Department of Nutrition & Food Science, University of Ghana, Legon-Accra, GhanaCorrespondence[email protected] [email protected]
,
Edem John Kongor Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana
,
George Amponsah Annor Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana
&
Randy Adjonu Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana
Pages 449-462 | Received 21 Jul 2009, Accepted 07 Oct 2009, Published online: 29 Jan 2010

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