Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers-Reference-Cited by-同舟云学术

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Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers

Published:2010-04-01 Issue:2 Volume:10 Page:
ISSN:1684-5358
Container-title:African Journal of Food, Agriculture, Nutrition and Development
language:
Short-container-title:

Author:

Adepoju O.T,Adekola Y.G,Mustapha S.O,Ogunola S.I

Publisher

African Journals Online (AJOL)

Subject

Agricultural and Biological Sciences (miscellaneous),Development,Food Science

Cited by 13 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. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>);International Journal of Nutrition and Food Sciences;2024-07-02

2. Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta);International Journal of Food Science & Technology;2023-09-19

3. Meta-analysis of substitution value of maize with cassava (Manihot esculenta Cratnz) on growth performance of broiler chickens;Frontiers in Veterinary Science;2022-11-14

4. Physicochemical and consumer acceptability of different particle-sized cassava strips;African Journal of Food Science;2022-03-31

5. The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products;African Fermented Food Products- New Trends;2022

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