Open AccessQuality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots
Author(s) -
SV Omosuli,
AV Ikujenlola,
AT Abisuwa
Publication year - 2017
Publication title -
journal of food science and nutrition therapy
Language(s) - English
Resource type - Journals
ISSN - 2641-3043
DOI - 10.17352/jfsnt.000008
Subject(s) - fermentation , horticulture , food science , quality (philosophy) , polyethylene , biology , mathematics , chemistry , physics , organic chemistry , quantum mechanics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom