Quality assessment of stored fresh Cassava Roots and 'fufu' flour produced from stored roots

<p>The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava    flour (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. Fermented cassava fl our was produced using stan...

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Главные авторы: Omosuli SV (Автор), Ikujenlola AV (Автор), Abisuwa AT (Автор)
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Опубликовано: Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2017-08-03.
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