Author: Asiedu, R.
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Upscaling cassava processing machines and products in Liberia
- Evaluation of the chemical composition and functional properties of gari from Liberia
- Assessment of heavy metals and microbial contamination of gari from Liberia
Author: Awoyale, W.
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Upscaling cassava processing machines and products in Liberia
- Evaluation of the chemical composition and functional properties of gari from Liberia
- Assessment of heavy metals and microbial contamination of gari from Liberia
Similar Items: Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Evaluation of the chemical composition and functional properties of gari from Liberia
- Assessment of heavy metals and microbial contamination of gari from Liberia
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
Similar Items: Upscaling cassava processing machines and products in Liberia
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