Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)-Reference-Cited by-同舟云学术

Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)

Published:2002-10 Issue:5 Volume:15 Page:617-622
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Oboh G.,Akindahunsi A.A.,Oshodi A.A.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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2. Effect of some post-harvest treatments on the bioavailability of zinc from some selected tropical vegetables;Akindahunsi;Riv. Ital. Sostanze Grasse,1999

3. Effect of fermenting cassava with Rhizopus oryzae on the chemical composition of its flour and gari;Akindahunsi;Riv. Ital. Sostanze Grasse,1999

4. Growth and oil production of Apiotrichum curvatum in tomato juice;Akindumila;J. Food Prot.,1998

5. Akinrele, I. A. Cook, A. S. Holgate, R. A. 1962, The manufacture of gari from cassava in Nigeria, Proceedings of the First International Congress Ed. Tech. 633, 644

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