SCOPUS 정보 검색 플랫폼

Volumn 57, Issue 1, 1991, Pages 151-154

Effect of processing methods on quality and acceptability of fufu from low cyanide cassava

Author keywords

fufu; Low cyanide cassava; processing methods; quality and acceptability

Indexed keywords

EID: 84986782962 PISSN: 00225142 EISSN: 10970010 Source Type: Journal
DOI: 10.1002/jsfa.2740570118 Document Type: Article

Times cited : (26)

References (11)

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- Microbiology study on the fermentation of cassava for the production of “fufu”, a staple food in southern Nigeria. MSc dissertation. Department of Botany, University of Ibadan.
- (1981)
- Abioye, JOK¹

2
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- Effect of physicochemical properties of sorghum starch and endosperm on the quality of traditonal African food. PhD dissertation. Texas A&M University.
- (1982)
- Akingbala, JO¹

4
- 0001509761
- A two stage fermentation of cassava
- (1959) Nature (London) , vol.183 , pp. 620-621
- Collard, P¹ Levi, S²

5
- 0017953125
- An enzymatic assay for the cyanide content of cassava (Manihot esculenta Crantz)
- (1978) J Sci Food Agric , vol.29 , pp. 345-352
- Cooke, RO¹

6
- 84986790365
- Cassava processing. Food and Agricultural Organization of the United Nations, Agricultural Services Division, Rome.
- (1971)
- Grace, M¹

7
- 84986763067
- Laboratory methods for sensory evaluation of food. Canada Department of Agricultural Publication No 1637, Ottawa.
- (1977)
- Larmond, E¹

8
- 0001143853
- African fermented foods
- ed, Wood B J B., Elsevier, London
- (1985) Microbiology of Fermented Foods , vol.2 , pp. 155-189
- Odunfa, SA¹

9
- 33645770138
- Studies on the microbiology of cassava retting for foo‐foo production
- (1984) Journal of Applied Bacteriology , vol.56 , pp. 1-13
- Okafor, N¹ Ejioma, B² Oyolu, O³

10
- 84966442690
- 5th edn, Iowa State College Press, Ames, Iowa
- (1956) Statistical Methods
- Snedecor, GW¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.