Quality of gari from selected processing zones in Ghana
- 31 August 2000
- journal article
- Published by Elsevier BV in Food Control
- Vol. 11 (4), 297-303
- https://doi.org/10.1016/s0956-7135(99)00106-1
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava doughJournal of Applied Microbiology, 1997
- Quality of cassava foods in Sierra LeoneJournal of the Science of Food and Agriculture, 1994
- Characterization ofgari andfu-fu preparation procedures in NigeriaWorld Journal of Microbiology and Biotechnology, 1992
- Effects of processing factors on the quality of gari produced by a steam gelatinization techniqueJournal of Agricultural Engineering Research, 1987