Evaluation of the chemical composition and functional properties of gari from Liberia
The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from marke...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Faculty of Food Technology Osijek
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114087 |
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