Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari-Reference-Cited by-同舟云学术

Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari

Published:2020-11-08 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Abiodun Olufunmilola Adunni¹^ORCID,Ayano Boluwatife¹,Amanyunose Aderonke Abiodun²

Affiliation:

1. Department of Home Economics and Food Science University of Ilorin Ilorin Kwara State Nigeria

2. Department of Food Science and Technology Osun State Polytechnic Iree Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14958

Reference33 articles.

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2. Use of Newly Breed Beta carotene cassava in production of value added products: Implication for food security in Nigeria;Aniedu C.;Global Journal of Science Fronties Research, Agriculture and Veterinary Sciences,2012

3. AOAC. (2000).Association of official analytical chemists. Official methods of analysis.13th ed. Washington D.C. USA.

4. Starch quality traits of improved provitamin A cassava (Manihot esculenta Crantz)

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