Composition of dehydrated attiéké powder

Tropical Science

Volumn 46, Issue 4, 2006, Pages 224-226

  Yao, K J ^a   Koffi, R A ^a,b   Aboua, F ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b NONE   (Côte d’Ivoire)

Author keywords

Atti k ; Atti k powder; Cassava; Cyanide

Indexed keywords

MANIHOT ESCULENTA;

EID: 33845284511     PISSN: 00413291     EISSN: None     Source Type: Journal    
DOI: 10.1002/ts.182     Document Type: Article

References (7)

1. Aboua F (1992) Chemical changes in cassava tubers (Manihot esculenta Crantz) during production of placali. Tropical Science 32: 353-360.
2. Aboua F (1998) Optimum conditions for cooking attiéké. Tropical Science 38: 1-4.
3. Atwater W and Rosa E (1899) A new respiratory calorimeter and the conservation of energy in human body II. Physical Reviews 9: 214-251.
4. BIPEA (Bureau interprofessionnel d'études analytiques) (1976) Recueil de Méthodes d'Analyse des Communautés Européennes. France.
5. FAO (1956) Acide cyanhydrique dosage. (Méthode alcaline de titrage). In: Traitement du Manioc, pp. 84-85. Rome.
6. FAO/WHO (1992) Codex Alimentarius Commission. Codex standard for edible cassava flour - African regional standard, Codex STAN 176-1991.
7. Leach HW, McCowen D and Schoch TJ (1959) Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry 36: 534-544.