TY  - CHAP
AU  - Mohamed Hawashi
AU  - Tri Widjaja
AU  - Setiyo Gunawan
ED  - Rosa María Martínez-Espinosa
Y1  - 2019-06-25
PY  - 2019
T1  - Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value
N2  - In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
BT  - New Advances on Fermentation Processes
SP  - Ch. 3
UR  - https://doi.org/10.5772/intechopen.87160
DO  - 10.5772/intechopen.87160
SN  - 978-1-78985-314-8
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -