Chemical Studies on Some Nigerian Foodstuffs—“Gari”-Reference-Cited by-同舟云学术

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Chemical Studies on Some Nigerian Foodstuffs—“Gari”

Published:1966-12 Issue:5066 Volume:212 Page:1055-1056
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

OKE O. L.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/2121055a0.pdf

Reference7 articles.

1. Dye, W. B., Weed, 4, 55 (1956).

2. Official Methods of Analysis, ninth ed. (Assoc. Offic. Agric. Chemists, 1960).

3. Collard, P., and Levi, S., Nature, 183, 620 (1959).

4. Kohman, E. F., J. Nutrit., 18, 233 (1939).

5. Nicholls, L., Tropical Nutrition and Dietetics, fourth ed. (London, 1951).

Cited by 29 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. Determination and Modeling of Proximate and Thermal Properties of De-Watered Cassava Mash (Manihot esculenta Crantz) and Gari (Gelatinized cassava mash) Traditionally Processed (In Situ) in Togo;Energies;2023-09-27

2. Indigenous Fermented Foods;Biotechnology;2008-03-04

3. Effect of soy protein supplementation on the nutritive value of ‘gari’ (farina) from Manihot esculenta;Food Chemistry;2001-10

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

5. The toxicants and phosphorus content of some Nigerian vegetables;Plant Foods for Human Nutrition;1993-11

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