Journal of Food Technology

Garification Process, Nutrient Composition and Quality Evaluation of Combined Formulas of Gari made with Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) from Cameroon

G. Yadang, H.C. Yangoua Mafo, Chelea Matchawe, J.J. Tsafack Takadong, A.D. Tchuenchieu Kamgaing, I. Mbome Lape, G.J.M. Medoua
Page: 1-6
Published online: 21 Sep 2022

Abstract | Full Text | References | PDF | XML File

View Full Article

Journal of Food Technology

Journal of Food Technology, Volume 19, Issue 1 (2021)

Garification Process, Nutrient Composition and Quality Evaluation of Combined Formulas of Gari made with Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) from Cameroon

158
Views

2
Downloads

Journal of Food Technology

Journal of Food Technology, Volume 19, Issue 1 (2021)

Garification Process, Nutrient Composition and Quality Evaluation of Combined Formulas of Gari made with Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) from Cameroon

158Views

2Downloads

158
Views

2
Downloads