DSpace
 

KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9811

Title: The quality assessment of gari produced by using microwave energy
Authors: Oduro, Ibok
Clarke, Brtan
Keywords: gelatinization
cooking, drying
Cassava
Issue Date: 1999
Publisher: International Journal of Food Science and Technology
Citation: International Journal of Food Science and Technology 1999, 34, 365–370
Abstract: A novel technique using microwave energy for roasting and drying or garification of fermented cassava mash is investigated. The quality of gari produced using this method compared favourably with the standards quoted in the literature and with those of commercial gari purchased from a London market, in terms of colour, swelling capacity, moisture, pH and total acidity.
Description: This Article was published by International Journal of Food Science and Technology 1999, 34, 365–370
URI: http://hdl.handle.net/123456789/9811
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
The quality assessment of gari produced by using microwave energy.pdf139.67 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback