Channels - Making high-quality cassava flour :: Servicio de Descubrimiento de la UNA

Similar Items: Making high-quality cassava flour

Quick Look
How to make high quality cassava flour (HQCF)
Quick Look
Quality management manual for the production of high quality cassava flour
Quick Look
Improving processing technologies for high-quality cassava flour
Quick Look
Making banana chips and flour
Quick Look
Use of high quality cassava flour by bakery industries in Malawi
Quick Look
Making sweet potato chips and flour
Quick Look
Design and fabrication of a flash dryer for the production of high quality cassava flour
Quick Look
Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking
Quick Look
Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
Quick Look
Cassava root and leaf flour in poultry feed
Quick Look
Adoption of mechanized postharvest cassava processing technologies, and the determinants of high quality cassava flour (HQCF) processing in Tanzania
Quick Look
The design, development and evaluation of a biomass-fueled cabinet dryer for high-quality cassava flour production
Quick Look
Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
Quick Look
Use of low cost near‑infrared spectroscopy, to predict pasting properties of high quality cassava flour
Quick Look
Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
Quick Look
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
Quick Look
Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends
Quick Look
Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Quick Look
Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots
Quick Look
Quality assurance for cassava flour processing: a training manual
Quick Look
Effect of cassava flour variety and concentration on bread loaf quality
Quick Look
Sustainable inclusion of smallholders in the emerging high quality cassava flour value chains in Africa: challenges for agricultural extension services
Quick Look
Marketing opportunities for starch and high quality flour production from cassava and sweetpotato in Uganda: RCMP research monograph, No. 29
Quick Look
A local flour

Author: Technical Centre for Agricultural and Rural Cooperation