Abstract
… quality characteristics of cassava roots and fermented cassava flour (fufu). Matured cassava was … Fermented cassava flour was produced using standard methods. The stored roots were …
Cite
CITATION STYLE
APA
Omosuli, S., Ikujenlola, A., & Abisuwa, A. (2017). Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots. Journal of Food Science and Nutrition Therapy, 3(1), 009–013. https://doi.org/10.17352/jfsnt.000008
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