Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
The possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by p...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/113373 |
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