Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry

Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid...

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Detalles Bibliográficos
Autores principales: Adesokan, Michael, Alamu, Emmanuel Oladeji, Fawole, Segun, Maziya-Dixon, Busie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206270/
https://www.ncbi.nlm.nih.gov/pubmed/37234202
http://dx.doi.org/10.3389/fchem.2023.1156718

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206270/
https://www.ncbi.nlm.nih.gov/pubmed/37234202
http://dx.doi.org/10.3389/fchem.2023.1156718

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