Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IR...

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Detalles Bibliográficos
Autor principal: Laya, Alphonse
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10620029/
https://www.ncbi.nlm.nih.gov/pubmed/37920786
http://dx.doi.org/10.1155/2023/4779424

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10620029/
https://www.ncbi.nlm.nih.gov/pubmed/37920786
http://dx.doi.org/10.1155/2023/4779424

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