Open AccessThe Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products
Author(s) -
Lilian Aburime,
Ugochukwu Okereke,
Ebele Nzekwe
Publication year - 2019
Publication title -
journal of biology agriculture and healthcare
Language(s) - English
Resource type - Journals
eISSN - 2225-093X
pISSN - 2224-3208
DOI - 10.7176/jbah/9-12-05
Subject(s) - starch , raw material , food science , chemical composition , fermentation , steaming , mathematics , boiling , pulp and paper industry , chemistry , engineering , organic chemistry
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