Resultados de búsqueda - Eggleston, G.

Cassava into bread: how to make an alternative bread from cassava por Eggleston, G.

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Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots por Eggleston, G., Asiedu, Robert

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Alternative breads from cassava flour por Eggleston, G., Omoaka, P.

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Physicochemical studies on starches isolated from plantain cultivars, plantain hybrids and cooking banana por Eggleston, G., Swennen, Rony L., Akoni, S.

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Traditional African methods for cassava processing and utilization and research needs por Eggleston, G., Bokanga, M., Jeon, Y.W.

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Development and evaluation of products from cassava flour as new alternatives to wheaten breads por Eggleston, G., Omoaka, P.E., Ihedioha, D.O.

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