Similar Items: Assessment of the chemical and trace metal composition of dried cassava products from Nigeria
- Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
- Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
- Assessment of heavy metals and microbial contamination of gari from Liberia
- Assessment of the potential industrial applications of commercial dried cassava products in Nigeria
- Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta)
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
Author: Awoyale, W.
- Physical, chemical and sensory properties of cassava (Manihot esculenta) – sweet potato (Ipomoea batatas) gari
- Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
- 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
- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
- Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria