Author: Maziya-Dixon, Busie
- Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Report on the status of Attiéké production in Côte d’Ivoire
- Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars
- Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends
- The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Author: Abass, A.
- Drivers of technical efficiency in cassava processing in Nigeria: implications for a commercializing food sector
- Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Report on the status of Attiéké production in Côte d’Ivoire
- 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
- Evaluation of the chemical composition and functional properties of gari from Liberia
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