Effects of processing factors on the quality of gari produced by a steam gelatinization technique-Reference-Cited by-同舟云学术

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

Published:1987-12 Issue:4 Volume:38 Page:313-320
ISSN:0021-8634
Container-title:Journal of Agricultural Engineering Research
language:en
Short-container-title:Journal of Agricultural Engineering Research

Author:

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

Publisher

Elsevier BV

Subject

Aquatic Science

Reference13 articles.

1. Cassava as food: toxicity and technology;Coursey,1973

2. The manufacture of gari from cassava in Nigeria;Akinrele,1962

3. Comparison of pressed and unpressed cassava pulp for gari making;Ejiofor,1980

4. Fermentation of cassava;Akinrele;Journal of the Science of Food and Agriculture,1964

5. Studies in manioca and lima beans with special reference to their utilization as harmless food;Charavanapovan;Tropical Agriculturist,1944

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1. Sustainability of Garri Processing: A Case Study of Ogun State, Nigeria;IOP Conference Series: Materials Science and Engineering;2021-04-01

2. Development and Optimization of a Manual Fed Cassava Root Chipper for Household Cassava Processors;Turkish Journal of Agricultural Engineering Research;2020-12-31

3. Role of dewatering and roasting parameters in the quality of handmade gari;International Journal of Food Science & Technology;2020-09-05

4. Sensory and physicochemical profiling of traditional and enriched gari in Benin;Food Science & Nutrition;2019-09-09

5. Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales;Food and Bioprocess Technology;2018-05-08

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