Effect of Technological Treatments on Cassava (Manihot Esculenta Crantz) Composition

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Effect of Technological Treatments on Cassava (Manihot Esculenta Crantz) Composition"
written by Sahoré Drogba Alexis, Nemlin Gnopo Jean,
published by Food and Nutrition Sciences, Vol.1 No.1, 2010

has been cited by the following article(s):

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[3]	Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic
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[4]	Forage and tuber yield and nutritional composition of Manihot esculenta Crantz meal with organic fertilization
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[5]	Применение системы НАССР и оценка качества йогурта на предприятиях малого и среднего размера молочной промышленности Бенина
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[6]	Hygienic quality and nutritional value of attiéké from local and imported cassava dough produced with different traditional starters in burkina faso
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[7]	Characterization and utilization of fermented cassava flour in breadmaking and placali preparation
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[8]	Extractive fermentation of ethanol from fresh cassava roots using vacuum fractionation technique
	2013

[9]	Sensory Factors of Some Cassava Traditional Dishes: Foufou, Placali, Attiéké and Boiled
	BC Ebah-Djedji, DA Sahoré, B N'Zué - iosrphr.org, 2013

[10]	Quality characteristics of gluten free cake produced from cassava, pumpkin and potato flours
	2013

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[4]	Effects of Non-Conventional Substrate and NPK Fertilizer on Cassava Plantlets Acclimatization for Plant Material Production Agricultural Sciences, 2021 DOI:10.4236/as.2021.1210068

[5]	Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso Food and Nutrition Sciences, 2016 DOI:10.4236/fns.2016.77057