Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique
Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
Cassava is an important staple food that contributes to the food security of small-scale Mozambican farmers. In southern Mozambique, cassava roots are usually processed into cassava roasted flour, locally known as “rale”. The handling and processing practices connected to “rale” production may introduce microbial contamination. We assessed the micr...
Alternative Titles
Full title
Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_844740e0d889445ab82390f4e74525ef
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_844740e0d889445ab82390f4e74525ef
Other Identifiers
ISSN
2076-2607
E-ISSN
2076-2607
DOI
10.3390/microorganisms13010168
