Similar Items: New food products from cassava
- Quality management manual for the production of high quality cassava flour
- Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa
- Assessment of the potential industrial applications of commercial dried cassava products in Nigeria
- Opportunities in the industrial cassava market in Nigeria
- Sustainable approach for cassava processing in Africa
- The impact of mechanized processing of cassava on farmers' production efficiency in Uganda
Author: Onabolu, A.
- Loss of residual cyanogens in a cassava food during storage
- Cyanogenic compounds in cassava and exposure to cyanide
- Processing factors affecting the level of residual cyanohydrins in gari
- Training to build nutrition capacity in the Nigerian agricultural sector: Initial assessment and future directions
- New food products from cassava
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