[1]
Nardis, N.Z., Samantha, B.M.O., Didier-Olivier, B.B. and Ngang, J.J.E. 2026. Effect of Combined Microbial Starter Fermentation and Packaging Type on Shelf Life, Quality, and Sensory Acceptability of Bobolo: a Traditional Cameroonian Fermented Cassava Product. PSM Microbiology. 11, 1 (Jul. 2026), 91–102.