African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Effect of rehydration and fermentation methods on the quality of garri produced from stored cassava chips

Uvere, Peter Orji* and Nwogu, Nancy Adaku

Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
Email: [email protected], [email protected]

Article Number - 53AF5BD10511
Vol.5(13), pp. 728 - 732 , November 2011
https://doi.org/10.5897/AJFS11.085

Accepted: 16 October 2011
Published: 15 November 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (2)

See more citations on Google Scholar

1.

Awoyale Wasiu,Oyedele Hakeem,Adenitan Ayodele A.,Alamu Emmanuel O.,Maziya-Dixon Busie,Yildiz Fatih, . (2021) Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods . Cogent Food & Agriculture

2.

Awoyale Wasiu,Oyedele Hakeem,Adenitan Ayodele A.,Alamu Emmanuel O.,Maziya-Dixon Busie, . (2023) Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari . Journal of Culinary Science & Technology

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 5 No. 13

Back to articles

Views: 0
Downloads: 0

Related Articles:
On Google
On Google Scholar

Articles on Google by:

SUBSCRIBE TO RSS

SUBMIT MANUSCRIPT