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Food & Nutrition Bulletin, Vol. 34, Iss. 1, 2013-03 ,pp. : 65-74

Nevin Scrimshaw International Nutrition Foundation

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Cyanide content and sensory quality of Cassava (Manihot esculenta Crantz) root tuber flour as affected by processing

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Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

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International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 5, 2010-08 ,pp. : 449-462

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Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

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Food Science & Nutrition, Vol. 3, Iss. 6, 2015-11 ,pp. : 597-603

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Effect of resistant starch on the cooking quality of yam ( Dioscorea spp.) and cassava ( Manihot esculenta ) based paste products

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International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 4, 2013-06 ,pp. : 484-493

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