Citation to this article as recorded by
Quality Evaluation of ‘Fufu’ Produced from Sweet Cassava (Manihot Esculenta) and Guinea Corn (Sorghum Bicolor) Flour Journal of Culinary Science & Technology |
Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology Journal of Culinary Science & Technology |
How to cite this article
V. O. Oyetayo , 2006. Nutrient and Antinutrient Contents of Cassava Steeped in Different Types of Water for Pupuru Production. Research Journal of Microbiology, 1: 423-427.
URL: https://scialert.net/abstract/?doi=jm.2006.423.427
URL: https://scialert.net/abstract/?doi=jm.2006.423.427