Utilization of Cassava for Food
Author:
Affiliation:
1. a Department of Food Technology , University of Ibadan , Ibadan , Nigeria
2. b Food Science and Technology Unit, Department of Chemical Engineering , The University of the West Indies , St Augustine , Trinidad and Tobago
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2010.518296
Reference186 articles.
1. Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status
2. Cock , J.H. 1985.Cassava: New potential for a neglected crop, 65–75. Boulder, CO: Westview Press.
3. Hahn , S.K. and Keyser , J. 1985.Cassava; A basic food of Africa, outlook on AgricultureVol. 14, 95–99.
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