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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2013
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| Materias: | |
| 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 |