Similar Items: Quality management manual for the production of high quality cassava flour
- Use of high quality cassava flour by bakery industries in Malawi
- Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots
- High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar
- Bread from composite cassava wheat flour. II: effect of cassava genotype and nitrogen fertilizer on bread quality
- Sustainable inclusion of smallholders in the emerging high quality cassava flour value chains in Africa: challenges for agricultural extension services
- A smallscale pilot project on cassava leads to change in Eastern and Southern Africa
Author: Dziedzoave, N.T.
- Adding value to Africa's cassava in a global environment
- Sustainable inclusion of smallholders in the emerging high quality cassava flour value chains in Africa: challenges for agricultural extension services
- Quality management manual for the production of high quality cassava flour
- Safeguarding good health of consumers: the opportunities and challenges of attaining quality compliance for processed cassava products in Africa
- Quality management manual for the production of gari
- Competitiveness of Root Crops for Accelerating Africa’s Economic Growth, 12th Triennial Symposium of International Society for Tropical Root Crops Africa Branch (ISTRCAB), Accra, Ghana, 30 September- 5 October 2013
Author: Abass, A.
- Manioc au Gabon : vers un système semencier durable
- Development of a pilot scale energy efficient flash dryer for cassava flour
- Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa
- Etude de la possibilite de modelisation de la pate a pain a partir de la farine d'Ipomea batatas ou patate douce a chair blanche et a peau blanche
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- 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