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Role of dewatering and roasting parameters in the quality of handmade gari
Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced...
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| Publicat a: | Int J Food Sci Technol |
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| Autors principals: | , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7984233/ https://ncbi.nlm.nih.gov/pubmed/33776237 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14745 |
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