Ancestral fermented indigenous beverages from south america made from cassava (Manihot esculenta)

Article

Abstract: Fermented indigenous foods are of global interest, in the case of South America, fermented beverages

Palabras claves:

Alcoholic fermentation, cassava, Food anthropology, Lactic fermentation

Autores:

Arias-Palma G., Chacón Mayorga G.A., Roberto Ordoñez-Araque, Sandoval-Cañas G.J.

Fuentes:

scopus