Enriching nutritive value of cassava root by yeast fermentation . Scientia Agricola, [S. l.], v. 66, n. 5, p. 629–633, 2009. DOI: 10.1590/S0103-90162009000500007. Disponível em: https://www.revistas.usp.br/sa/article/view/22500.. Acesso em: 27 apr. 2024.