THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES-Reference-Cited by-同舟云学术

THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

Published:2008-06 Issue:3 Volume:32 Page:486-502
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

ACHIDI ADUNI U.,AJAYI OLUFUNMIKE A.,MAZIYA-DIXON BUSSIE,BOKANGA MPOKO

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2007.00165.x/fullpdf

Reference44 articles.

1. A.U. ACHIDI, O.A. AJAYI, and M. BOKANGA, 2001 . Cassava leaf utilization as vegetable source for humans in Africa . InProceedings of the 8th Triennial Symposium of the International Society for Tropical Root Crops, "Root Crops, the small Processor and Development of Local Industries for a Market Economy," November 12-16, 2001, ISTRC - AB, Ibadan, Nigeria.

2. Nutrient content of young cassava leaves and assessment of their acceptance as a green vegetable in Nigeria

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