Similar Items: Development and evaluation of products from cassava flour as new alternatives to wheaten breads
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Author: Eggleston, G.
- Development and evaluation of products from cassava flour as new alternatives to wheaten breads
- Cassava into bread: how to make an alternative bread from cassava
- Traditional African methods for cassava processing and utilization and research needs
- Alternative breads from cassava flour
- Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots
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