Citation to this article as recorded by
Lagnika, C., P.A. Houssou, V. Dansou, A.B. Hotegni and A.M.O. Amoussa et al., 2019. Physico-functional and sensory properties of flour and bread made from composite wheat-cassava. Pak. J. Nutr., 18: 538-547. CrossRefDirect Link |
How to cite this article
Sofyan Samad, Hamidin Rasulu, Hasbullah and Syamsuddin Hasan, 2018. Chemical Properties of High-Quality Cassava Flour (HQCF) from Several Varieties of Cassava. Pakistan Journal of Nutrition, 17: 615-621.
DOI: 10.3923/pjn.2018.615.621
URL: https://scialert.net/abstract/?doi=pjn.2018.615.621
DOI: 10.3923/pjn.2018.615.621
URL: https://scialert.net/abstract/?doi=pjn.2018.615.621