MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)
Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419...
Saved in:
Published in | Journal of microbiology, biotechnology and food sciences Vol. 11; no. 3; p. e2879 |
---|---|
Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Nitra
Faculty of Biotechnology and Food Sciences
01.12.2021
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Be the first to leave a comment!