Oyedele, Hakeem, Department of Food Science & Technology, Kwara State University Malete, PMB, Nigeria
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Vol 10, No 1 (2021): International Journal of Food Studies - - Research and application
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)
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