@article{fdi:41107,
  title = {{C}omparative production of alpha-amylase, glucoamylase and protein enrichment of raw and cooked cassava by {R}hizopus strains in submerged and solid state fermentations},
  author = {{S}occol, {C}.{R}. and {I}loki, {I}. and {M}arin, {B}ernard and {R}aimbault, {M}aurice},
  editor = {},
  language = {{ENG}},
  abstract = {},
  keywords = {{FERMENTATION} {EN} {MILIEU} {SOLIDE} ; {FERMENTATION} ; {MILIEU} {LIQUIDE} ; {PROTEINE} ; {MANIOC} ; {AMIDON} ; {QUALITE} ; {PRODUIT} {ALIMENTAIRE} ; {MILIEU} {DE} {CULTURE} ; {ACTIVITE} {ENZYMATIQUE} ; {ALPHA} {AMYLASE} ; {GLUCOAMYLASE}},
  booktitle = {},
  journal = {{J}ournal of {F}ood {S}cience and {T}echnology},
  volume = {31},
  numero = {4},
  pages = {320--323},
  ISSN = {0022-1155},
  year = {1994},
  URL = {https://www.documentation.ird.fr/hor/fdi:41107},
}