NARDIS, N. Z.; SAMANTHA, B. M. O.; DIDIER-OLIVIER, B. B.; NGANG, J. J. E. 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, [S. l.], v. 11, n. 1, p. 91–102, 2026. Disponível em: https://psmjournals.org/index.php/microbiol/article/view/980. Acesso em: 9 jul. 2026.