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Can I read The Quality Assessment of Gari Produced by Using Microwave Energy on EtoBox?
The Quality Assessment of Gari Produced by Using Microwave Energy by Ibok Oduro; Brian Clarke is a Agricultural and Biological Sciences article available to read on EtoBox.
What is The Quality Assessment of Gari Produced by Using Microwave Energy about?
Summary A novel technique using microwave energy for roasting and drying or garification of fermented cassava mash is investigated. The quality of gari produced using this method compared favourably with the standards quoted in the literature and with those of commercial gari purchased from a London market, in terms of colour, swelling capacity, moisture, pH and total acidity.
Who reads The Quality Assessment of Gari Produced by Using Microwave Energy?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ibok Oduro; Brian Clarke
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)
- Published
- 1999
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)