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, Brabet, C. D. International Meeting on. , Pin, J. , Liu Journal of the American Leather Chemists Association, () – all cookies on this website. Cassava fermentation: Cassava sour starch in Latin. Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices. En: The cassava biotechnology network. America.
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Brabet, I. We collect and process. Memorias. , Rondard, P.
Latin American scientists (present at the IV Latin American Congress of Mycotoxicology held in Cuba, September ), an essential issue raised within the. , Chuzel, G.
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This thesis presents the study of the sensory and biofunctional properties of the camu-camu fruit (Myrciaria dubia) from the Colombian Amazon. , Xin, M. & Giraud, J. (). Improving cassava sour starch quality in Colombia. .