Effect of processing methods on quality and acceptability of fufu from low cyanide cassava-Reference-Cited by-同舟云学术

Effect of processing methods on quality and acceptability of fufu from low cyanide cassava

Published:1991 Issue:1 Volume:57 Page:151-154
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Akingbala J O,Oguntimein G B,Abass A B

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference11 articles.

1. 1981 Microbiology study on the fermentation of cassava for the production of “fufu”, a staple food in southern Nigeria. MSc dissertation. Department of Botany, University of Ibadan.

2. 1982 Effect of physicochemical properties of sorghum starch and endosperm on the quality of traditonal African food. PhD dissertation. Texas A&M University.

3. , , 1988 Cassara in Food, Feed and Industry, Vol 3. CRC Press, Boca Raton, Fla.

4. A Two-Stage Fermentation of Cassava

5. An enzymatic assay for the total cyanide content of cassava (manihot esculenta crantz)

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Traditional cassava products of South-Western Nigeria;Nutritional and Health Aspects of Food in Western Africa;2024

2. Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria;Journal of the Science of Food and Agriculture;2023-08-29

3. Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments;Frontiers in Plant Science;2022-10-17

4. Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders;International Journal of Food Science & Technology;2020-12-16

5. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari);International Journal of Food Science & Technology;2020-11-08