Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properti...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
ISEKI_Food Association (IFA)
2021-05-01
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| シリーズ: | International Journal of Food Studies |
| 主題: | |
| オンライン･アクセス: | https://www.iseki-food-ejournal.com/article/247 |
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