Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)-Reference-Cited by-同舟云学术

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

Published:2020-11-08 Issue:3 Volume:56 Page:1311-1321
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Escobar Andrés¹²^ORCID,Rondet Eric²,Dahdouh Layal²³^ORCID,Ricci Julien²³,Akissoé Noël⁴^ORCID,Dufour Dominique²³^ORCID,Tran Thierry¹²³^ORCID,Cuq Bernard⁵^ORCID,Delalonde Michèle²

Affiliation:

1. The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia

2. Qualisud University of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion 73 rue JF Breton Montpellier34398France

3. CIRAD, UMR Qualisud, F‐34398 Montpellier France

4. Faculty of Agronomical Sciences University of Abomey Calavi Cotonou Benin

5. UMR IATE, CIRAD, INRA University of Montpellier Montpellier SupAgro, Montpellier France

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14857

Reference39 articles.

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4. Evaluating stored cassava quality in gari production;Akingbala J.O.;Journal of Food, Agriculture & Environment,2005

5. Cassava traits and end‐user preference: relating traits to consumer liking, sensory perception, and genetics;Bechoff A.;Critical Reviews in Food Science and Nutrition,2016

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