Similar Items: Cassava fermentation and the industrialization of cassava food production
- Effects of fermentation length and varieties on the pasting properties of sour cassava starch
- Mechanisms of the elimination of cyanogens from cassava during traditional processing
- Effects of fermentation length and varieties on the pasting properties of sour cassava starch
- Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu
- Traditional African methods for cassava processing and utilization and research needs
- Physicochemical characterization of special cassava starches and their application for bio-ethanol production through no-cook technology at very high gravity
Author: Bokanga, M.
- Loss of residual cyanogens in a cassava food during storage
- Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa
- Pasting characteristics as indicators of food textural quality in pounded yam
- The contribution of IITA improved cassava to food security in subSaharan Africa: an impact study
- The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves
- Economic efficiency and supply response of women as farm managers: comparative evidence from Western Kenya