[1]
C.F, E. and J.U, A. 2015. Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars. Journal of Food Technology Research. 2, 2 (Aug. 2015), 33–45. DOI:https://doi.org/10.18488/journal.58/2015.2.2/58.2.33.45.