Results 101 to 110 of about 13,269,966 (111)

Sensory attributes and texture profile of beef burgers with gari

Meat Science, 2012
C L Knipe
exaly  

A Survey of Improved Gari Frying Methods

International Journal of Food Engineering, 2010
exaly  

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Food Science and Nutrition, 2019
Noel Akissoé, Djidjoho Joseph Hounhouigan   +1 more
exaly  

Changes in cassava toxicity during processing into gari and ijapu—two fermented food products

Food Additives and Contaminants, 1992
exaly  

Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults

Journal of Food Biochemistry, 2018
Olarewaju Oluba
exaly  

Processing factors affecting the level of residual cyanohydrins ingari

Journal of the Science of Food and Agriculture, 2002
exaly  

Simple method to reduce the cyanogen content of gari made from cassava

Food Chemistry, 2010
J Howard Bradbury, Ian C Denton
exaly  

Short Duration Processing for High Quality Gari Production

Journal of the Science of Food and Agriculture, 1996
exaly  

Processing and characteristics of soybean-fortified gari

World Journal of Microbiology and Biotechnology, 1994
exaly  

Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing

Bunmi Olasanmi
exaly