ALPHONCE , S. .; KAALE, L. Assessment of Biochemical Changes during Fermentation Process for Production of Traditional Fermented Cassava Meal “Mchuchume”. Tanzania Journal of Science, [S. l.], v. 46, n. 2, p. 228–240, 2020. Disponível em: http://tjs.udsm.ac.tz/index.php/tjs/article/view/84. Acesso em: 24 jul. 2024.