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Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

机译：在木薯根部发酵过程中氰化物含量减少，叶片生产刚果和Ntoba MBodi，来自刚果的两种食品

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Kobawila S.C.; Louembe D.; Keleke S; Hounhouigan J.; Gamba C.;
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年度 2005
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1. Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi [J] . S. Mokemiabeka, J. Dhellot, S.C. Kobawila, Advance journal of food science and technology . 2011,第6期

机译：木薯发酵过程中木薯叶片的软化和矿物质含量
2. Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi [J] . S. Mokemiabeka, J. Dhellot, S.C. Kobawila, Advance journal of food science and technology . 2011,第6期

机译：木薯发酵过程中木薯叶片的软化和矿物质含量
3. Production, Partial Purification and Based SDS-PAGE Profiles of Caseinolytic Enzyme in two Bacillus Strains Isolated from Fermented Cassava leaves "Ntoba mbodi" in Congo Brazzaville [J] . Soloka Mabika Armel Faly, Rachel Moyen, Etienne Nguimbi, Journal of Pure & Applied Microbiology . 2017,第1期

机译：从发酵的木薯中分离的两种杆菌菌株中的生产，部分纯化和基于SDS-PAGE型材在刚果Brazzaville中的芽孢菌留下“NTOBA MBODI”
4. Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae [O] . Mohamed Hawashi, Ali Altway, Tri Widjaja, 2019

机译：酿酒酵母固态发酵过程中降低木薯叶片单宁含量的工艺条件的优化
5. Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi [O] . Mbozoa, A.B.V., Kobawilaa, S.C., Anyogu, A., 2017

机译：木薯叶片碱性发酵过程中主要的短小芽孢杆菌和其他芽孢杆菌物种的多样性和安全性研究，用于生产Ntoba Mbodi

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

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