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Similar Items: How to make Gari

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Gari: food for the rich or the poor consumers in Nigeria
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Spatial integration and price transmission in selected cassava products markets in Nigeria: a case of gari
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Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
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Evaluation of the chemical composition and functional properties of gari from Liberia
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Processing factors affecting the level of residual cyanohydrins in gari
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Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
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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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Sensory and physicochemical profiling of traditional and enriched gari in Benin
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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
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Marketing of gari in Benin City and Enugu, Nigeria
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From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
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Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales
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Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
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Variability in traditional processing of gari: A major food security product from cassava
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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
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Loss of residual cyanogens in a cassava food during storage
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A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
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Current status of cassava processing technology in semiarid areas of Central and West Africa. In The small processor and development of local food industries for market economy
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Retention of pro-vitamin a content in products from new biofortified cassava varieties
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Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
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Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
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Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

Author: International Institute of Tropical Agriculture