Authors: SOCCOL CR ILOKI I MARIN B RAIMBAULT M

Citation: Cr. Soccol et al., COMPARATIVE PRODUCTION OF ALPHA-AMYLASE, GLUCOAMYLASE AND PROTEIN ENRICHMENT OF RAW AND COOKED CASSAVA BY RHIZOPUS STRAINS IN SUBMERGED ANDSOLID-STATE FERMENTATIONS, Journal of Food Science and Technology, 31(4), 1994, pp. 320-323