KARIM, O. R.; AKINTAYO, O. A. MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 3, p. e2879, 2021. DOI: 10.15414/jmbfs.2879. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2879. Acesso em: 17 may. 2022.