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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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2017-08-03.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |