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Improved gari

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Gari: mechanization to improve sales
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A survey of improved gari frying methods
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How to make Gari
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Quality management manual for the production of gari
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Influence of cassava variety and storage on gari quality
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Marketing of gari in Benin City and Enugu, Nigeria
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Gari: food for the rich or the poor consumers in Nigeria
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Microscale gari enterprise: investment and profitability in cassava enterprises
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Processing factors affecting the level of residual cyanohydrins in gari
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Sensory and physicochemical profiling of traditional and enriched gari in Benin
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The effect of quality on gari prices in Nigeria: a hedonic analysis
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Evaluation of the chemical composition and functional properties of gari from Liberia
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Assessment of heavy metals and microbial contamination of gari from Liberia
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Producing Gari from Cassava: An illustrated guide for smallholder cassava processors
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Discomfort levels in four working postures in use during gari frying
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Comparison of physical work load in four gari frying working postures in Nigeria
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Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
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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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From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

Autor: Technical Centre for Agricultural and Rural Cooperation

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