Fig. 3
From: Peuyeum: fermented cassava from Bandung, West Java, Indonesia
Fermentation process of cassava: a peeling and washing, b boiling, c culture starter inoculation, and d incubation
Fig. 3 | Journal of Ethnic Foods
From: Peuyeum: fermented cassava from Bandung, West Java, Indonesia
Fermentation process of cassava: a peeling and washing, b boiling, c culture starter inoculation, and d incubation