Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into dif...

Descripción completa

Detalles Bibliográficos
Autores principales: Obadina, Adewale O, Oyewole, Olusola B, Williams, Oluwasolabomi E
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951601/
https://www.ncbi.nlm.nih.gov/pubmed/24804039
http://dx.doi.org/10.1002/fsn3.43

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951601/
https://www.ncbi.nlm.nih.gov/pubmed/24804039
http://dx.doi.org/10.1002/fsn3.43

Ejemplares similares