Varietal influence of cassava on chemical composition and consumer acceptability of gari-Reference-Cited by-同舟云学术

Varietal influence of cassava on chemical composition and consumer acceptability of gari

Published:2020-05-20 Issue:3 Volume:56 Page:1239-1246
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Akely Pierre Martial Thierry¹²,Gnagne Eliane Hadiowe²^ORCID,To Lou Geraldine Marie‐Laure Tanan²,Amani Georges N'Guessan²

Affiliation:

1. Ecole Normale Supérieure 08 BP 10 Abidjan 08 Abidjan Côte d'Ivoire

2. Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux Université Nangui Abrogoua, UFR STA 02 BP 801 Abidjan 02 Abidjan Côte d'Ivoire

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14610

Reference36 articles.

1. Effect of crude palm‐oil inclusions on some physico‐chemical properties of gari, fermented cassava food product;Abu J.O.;Journal of Food Science and Technology,2006

2. Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing

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2. From traits to typologies: Piloting new approaches to profiling trait preferences along the cassava value chain in Nigeria;Crop Science;2022-01

3. A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation;International Journal of Food Science & Technology;2020-11-21

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