Citations in impact factor journals
Development of a Novel Integrated Approach to Monitor Processing
of Cassava Roots into Gari: Macroscopic and Microscopic Scales Food and Bioprocess Technology |
Cassava traits and end-user preference: Relating traits to
consumer liking, sensory perception, and genetics Critical Reviews in Food Science and Nutrition |
Understanding cassava varietal preferences through pairwise ranking of
gari‐eba
and
fufu
prepared by local farmer–processors International Journal of Food Science & Technology Vol. 56, Issue 3, 1258, 2021 |
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 |
Citation to this article as recorded by
Improvement of Cassava Bagasse Flour Characteristics To
Increase Their Potential Use as Food IOP Conference Series: Earth and Environmental Science |
Effect of cultural conditions on the growth and linamarase production by a local species of Lactobacillus fermentum isolated from cassava effluent Bulletin of the National Research Centre Vol. 44, Issue 1, , 2020 |
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, J.O. Iwouno, N.C. Ihediohanma and L.I. Barber, 2010. Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time. Pakistan Journal of Nutrition, 9: 980-986.
DOI: 10.3923/pjn.2010.980.986
URL: https://scialert.net/abstract/?doi=pjn.2010.980.986
DOI: 10.3923/pjn.2010.980.986
URL: https://scialert.net/abstract/?doi=pjn.2010.980.986