Citations in impact factor journals
A review of cassava semolina (gari and eba) endāuser preferences and implications for varietal trait evaluation International Journal of Food Science & Technology Vol. 56, Issue 3, 1206, 2021 |
Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes Journal of Food Processing and Preservation |
Citation to this article as recorded by
Ahaotu, I., C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu, 2011. Protein improvement in gari by the use of pure cultures of microorganisms involved in the natural fermentation process. Pak. J. Biol. Sci., 14: 933-938. CrossRef |
Ajanaku, K.O., C.O. Ajanaku, A. Edobor-Osoh and O.C. Nwinyi, 2012. Nutritive value of Sorghum Ogi fortified with groundnut seed (Arachis hypogaea L.). Am. J. Food Technol., 7: 82-88. CrossRefDirect Link |
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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods Cogent Food & Agriculture Vol. 7, Issue 1, 1883827, 2021 |
Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.) American Journal of Food Technology Vol. 7, Issue 2, 82, 2012 |
Protein Improvement in Gari by the Use of Pure Cultures of Microorganisms Involved in the Natural Fermentation Process Pakistan Journal of Biological Sciences Vol. 14, Issue 20, 933, 2011 |
How to cite this article
C.I. Owuamanam, C.C. Ogueke, S.C. Achinewhu and I.S. Barimalaa, 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology, 6: 374-384.
DOI: 10.3923/ajft.2011.374.384
URL: https://scialert.net/abstract/?doi=ajft.2011.374.384
DOI: 10.3923/ajft.2011.374.384
URL: https://scialert.net/abstract/?doi=ajft.2011.374.384