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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Faculty of Food Technology Osijek
2019
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114087 |
Similar Items: Evaluation of the chemical composition and functional properties of gari from Liberia
- Assessment of heavy metals and microbial contamination of gari from Liberia
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- Upscaling cassava processing machines and products in Liberia
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Training manual for the production of cassava products in Liberia