Isolation ofL-mannitol from ‘Gari’—a processed food from cassava (Manihot esculenta crantz) tubers-Reference-Cited by-同舟云学术

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Isolation ofL-mannitol from ‘Gari’—a processed food from cassava (Manihot esculenta crantz) tubers

Published:1979-09 Issue:9 Volume:30 Page:849-852
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ahonkhai Samuel I.,Koleoso Olajide A.

Publisher

Wiley

Subject

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

Reference10 articles.

1. A Two-Stage Fermentation of Cassava

2. Chemical Studies on Some Nigerian Foodstuffs—“Gari”

3. A Text-book of Practical Organic Chemistry E.L.B.S. and Longmans, Green and Co. Ltd, London, 1968, 3rd edn, 369.

Cited by 4 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. Indigenous Fermented Foods;Biotechnology;2008-03-04

2. Indigenous Fermented Foods;Biotechnology Set;2001-05-10

3. Cassava Fermentation and Associated Changes in Physicochemical and Functional Properties;Critical Reviews in Food Science and Nutrition;1998-02

4. Short communication: Gari as culture medium for moulds;World Journal of Microbiology and Biotechnology;1998

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