论文信息 - Effects of processing factors on the quality of gari produced by a steam gelatinization technique - 字舞流文

Effects of processing factors on the quality of gari produced by a steam gelatinization technique

O. O. Ajibola | G. A. Makanjuola | O. Ajibola | G. Makanjuola | A. M. Almazan | A. Almazan

[1] N. Okafor,et al. Comparison of pressed and unpressed cassava pulp for gari making , 1981 .

[2] I. A. Akinrele. Fermentation of cassava , 1964 .

[3] G. A. Makanjuola,et al. Preliminary studies of a new technique of cassava mash gelatinization , 1987 .

[4] A. Joachim,et al. Investigations on the hydrocyanic acid content of manioc (Manihot utilissima). , 1944 .

[5] C. Charavanapavan. Studies in manioc and Limabeans with special reference to their utilization as harmless food. , 1944 .

[6] C. Tropical,et al. Enzymatic assay for determining the cyanide content of cassava and cassava products , 1979 .

[7] D. Coursey. Cassava as food : toxicity and technology , 1973 .

[8] S. K. Hahn,et al. An automated enzymic assay for determining the cyanide content of cassava (Manihot esculenta crantz) and cassava products , 1984 .