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[1]
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Enhancement of Cassava (Manihot esculenta Crantz) Retting Efficiency Using Pectinolytic and Cellulolytic Streptomyces sp. in the Traditional Starter Sta_96
Frontiers in Bioscience-Elite,
2026
DOI:10.31083/FBE45577
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[2]
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Cassava processing residues as circular energy feed ingredients for dairy cows: variability, safety constraints, and technology-enabled stabilization strategies
Veterinary World,
2026
DOI:10.14202/vetworld.2026.3205-3230
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[3]
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Nutritional enhancement of cassava through processing: implications for sustainable food systems
Frontiers in Sustainable Food Systems,
2025
DOI:10.3389/fsufs.2025.1660792
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[4]
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Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (Manihot esculenta Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours
Open Journal of Applied Sciences,
2024
DOI:10.4236/ojapps.2024.148132
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[5]
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Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)
International Journal of Nutrition and Food Sciences,
2024
DOI:10.11648/j.ijnfs.20241304.11
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[6]
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Cassava - Recent Updates on Food, Feed and Industry [Working Title]
2023
DOI:10.5772/intechopen.110104
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[7]
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Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii)
MATEC Web of Conferences,
2018
DOI:10.1051/matecconf/201815601004
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