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

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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
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[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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[3]	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