Open AccessMORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)
Author(s) -
O. R. Karim,
Olaide A. Akintayo
Publication year - 2021
Publication title -
journal of microbiology, biotechnology and food sciences
Language(s) - English
Resource type - Journals
ISSN - 1338-5178
DOI - 10.15414/jmbfs.2879
Subject(s) - food science , starch , dry matter , mathematics , sweetness , titratable acid , chemistry , agronomy , taste , biology