Citations (15)
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Vincenza Ferraro, Clara Piccirillo, Keith Tomlins & Manuela E. Pintado. (2016) Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value. Critical Reviews in Food Science and Nutrition 56:16, pages 2714-2727.
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Rokeya Begum, Sudip
K. Rakshit & S.M.
Mahfuzur Rahman. (2011) Protein Fortification and Use of Cassava Flour for Bread Formulation. International Journal of Food Properties 14:1, pages 185-198.
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Richu Singla, Abhijit Ganguli & Moushumi Ghosh. (2010) Antioxidant Activities and Polyphenolic Properties of Raw and Osmotically Dehydrated Dried Mushroom (Agaricus bisporous) Snack Food. International Journal of Food Properties 13:6, pages 1290-1299.
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Antonella Pasqualone, Francesco Caponio, Carmine Summo, Vito
Michele Paradiso, Gabriella Bottega & Maria
Ambrogina Pagani. (2010) Gluten-Free Bread Making Trials from Cassava (Manihot Esculenta Crantz) Flour and Sensory Evaluation of the Final Product. International Journal of Food Properties 13:3, pages 562-573.
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Saranya Jongaroontaprangsee, Watcharee Tritrong, Wongsapat Chokanaporn, Pawadee Methacanon, Sakamon Devahastin & Naphaporn Chiewchan. (2007) Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products. International Journal of Food Properties 10:4, pages 887-897.
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MathewK. Bolade & SalehB. Bello. (2006) Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)
. International Journal of Food Properties 9:4, pages 701-713.
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Articles from other publishers (9)
Aparajita Priyadarshini, Kalpana Rayaguru, Achyuta Kumar Biswal, Pradeep Kumar Panda, Chandrashree Lenka & Pramila Kumari Misra. (2023) Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis. Food Chemistry Advances 2, pages 100308.
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Gisandro Reis Carvalho, Karoline Costa Santos, Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Meliza Lindsay Rojas & Pedro Esteves Duarte Augusto. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
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Stephen A. Adefegha, Bathlomew M. Okeke, Sunday I. Oyeleye & Ganiyu Oboh. (2021)
Effects of processing on starch composition, glycemic indices, phenolic profile, and possible antidiabetic properties of cassava (
Manihot esculenta
) flours
. Journal of Food Processing and Preservation 45:7.
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Clinton E. Okonkwo, Abiola F. Olaniran, Oladayo Adeyi, Abiola J. Adeyi, John O. Ojediran, Adejoke D. Adewumi, Yetunde M. Iranloye & Oluwakemi C. Erinle. (2021) Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches. Journal of Food Process Engineering 44:7.
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Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li & Yasmina Sultanbawa. (2020) Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties. LWT 127, pages 109362.
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Robert Ndjouenkeu. 2018. Cassava. Cassava.
Nathamol Chindapan, Chalida Niamnuy & Sakamon Devahastin. 2014. Handbook of Food Chemistry. Handbook of Food Chemistry
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NZIGAMASABO ALOYS & HUI MING ZHOU. (2006) FUNCTIONAL AND CHEMICAL PROPERTIES OF IKIVUNDE AND INYANGE, TWO TRADITIONALLY PROCESSED BURUNDIAN CASSAVA FLOURS. Journal of Food Biochemistry 30:4, pages 429-443.
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