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Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots

Olivia Khunjan, Piyush Pandey, GD Sharma
2017 Journal of Pure and Applied Microbiology  

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doi:10.22207/jpam.11.1.61 fatcat:cijd2aztcvccnbhpgu2vt36zju
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Olivia Khunjan, Piyush Pandey, GD Sharma. "Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots." Journal of Pure and Applied Microbiology 11.1 (2017) 465-473