Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications.
Chimphepo (2021).
LWT, Vol. 147, pp. 111.
https://doi.org/10.1016/j.lwt.2021.111592
Studies on the physicochemical, functional and sensory properties of gari processed from dried cassava chips.
Kehinde (2014).
J. Food Process. Technol., Vol. 05, pp. 1.
Eriksson (2013).
.
Physicochemical and pasting properties high quality cassava flour (HQCF) and wheat flour blends.
Iwe (2017).
Agrotechnology, Vol. 6, pp. 167.
Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712).
Agyepong (2018).
Afr. J. Food Sci., Vol. 12, pp. 151.
https://doi.org/10.5897/AJFS2018.1701
Polybrominated diphenyl ethers (PBDEs) in free-range domestic fowl from an e-waste recycling site in South China: levels, profile and human dietary exposure.
Lê (2008).
Environ. Int., Vol. 25, pp. 253.