Similar Items: Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods
- Chemical, pasting and sensory properties of tapioca grits from cassava mosaic diseaseresistant cassava varieties
- Functional properties of cassava tapioca grits
- Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids
- Chemical composition and pasting properties of CMD resistant cassava clones planted at different locations
- Chemical composition and pasting properties of iron fortified maize flour
- Effects of fermentation length and varieties on the pasting properties of sour cassava starch
Author: Adebowale, A.A.
- Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
- Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
- Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
- Chemical composition and pasting properties of CMD resistant cassava clones planted at different locations
- The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
- Chemical composition and pasting properties of iron fortified maize flour
Author: Sanni, Lateef O.
- The Nigerian cassava industry statistical handbook
- Improved cassava variety handbook
- Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- Record keeping in cassava enterprises: cassava enterprises management series
- Ethanol from cassava chips: investment and profitability in cassava enterprises
- Cassava utilization training for bakers, caterers, and processors in the southsouth and southeast of Nigeria