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INFLUENCE OF PRESSNG FORCE ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF FERMENTED CASSAVA MASH AND AT
【机 构】
：
Université d'Abobo-Adjamé,Laboratoire de Biochimie et Technologie des Aliments,Unité de Formation e
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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