Author: Cuq, Bernard
Author: Dahdouh, Layal
Similar Items: Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
- Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales
- Sensory and physicochemical profiling of traditional and enriched gari in Benin
- Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari
- Processing factors affecting the level of residual cyanohydrins in gari
- How to make Gari
- A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
Similar Items: Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales
- Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
- Sensory and physicochemical profiling of traditional and enriched gari in Benin
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari
- Processing factors affecting the level of residual cyanohydrins in gari
- How to make Gari