The clinicopathologic significance of enriching grated cassava mash with red palm oil in the production of gari

By Ihedioha J.I.  

Plant Foods for Human Nutrition, Vol. 57, Iss. 3-4, 2002-01 ,pp. : 295-305

Springer Publishing Company

Access to resources Recommend Favorite

Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

By Sakhare P.Z.   Narasimha Rao D.  

Food Control, Vol. 14, Iss. 1, 2003-01 ,pp. : 1-5

Elsevier

Access to resources Recommend Favorite

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

By Afoakwa Emmanuel Ohene   Kongor Edem John   Annor George Amponsah   Adjonu Randy  

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

Informa Healthcare

Access to resources Recommend Favorite

Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation

By Oboh G.   Akindahunsi A.A.  

Food Chemistry, Vol. 82, Iss. 4, 2003-09 ,pp. : 599-602

Elsevier

Access to resources Recommend Favorite

Improvement and modification of whey protein gel texture using polysaccharides

By Turgeon S.L.   Beaulieu M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 583-591

Elsevier

Access to resources Recommend Favorite