Effect of crude palm oil inclusion on some physicochemical properties of gari - fermented cassava food product

Autor:	MA Akpapunam, Gio Badifu, J.O. Abu
Rok vydání:	2006
Předmět:	chemistry.chemical_classification chemistry.chemical_compound chemistry Cyanide Palm oil Fermentation Cassava (food) Food science Product (category theory) Peroxide value Inclusion (mineral) Carotenoid
Zdroj:	Nigerian Food Journal. 24
ISSN:	0189-7241
DOI:	10.4314/nifoj.v24i1.33670
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::219d3d402b26e5f2956dad0f5dc82e99 https://doi.org/10.4314/nifoj.v24i1.33670 Zobrazit plný text záznamu