Sensory properties of instantfufu flour from four high-yielding Ghanaian varieties of cassava

Autor:	A Osei-Yaw, Andrew Westby, S Gallat, P. N. T. Johnson, C. Oduro-Yeboah
Rok vydání:	2006
Předmět:	Economics and Econometrics chemistry.chemical_compound chemistry Starch Plant Science Food science General Agricultural and Biological Sciences High yielding General Environmental Science Instant Mathematics
Zdroj:	Tropical Science. 46:134-138
ISSN:	1556-9179 0041-3291
DOI:	10.1002/ts.59
Popis:	The cassava starch used in the manufacture of instant fufu flour can be replaced by the flour of the high-yielding varieties Abasa fitaa and Gblemo duade. Copyright © 2006 John Wiley & Sons, Ltd
Databáze:	OpenAIRE
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