Similar Items: Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Evaluation of the chemical composition and functional properties of gari from Liberia
- Assessment of heavy metals and microbial contamination of gari from Liberia
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
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Author: Awoyale, W.
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- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
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Author: Asiedu, R.
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