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Original Articles

Incorporation of cassava flour into some Kenyan traditional foods

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Pages 125-129 | Received 14 Dec 1988, Accepted 04 May 1989, Published online: 31 Aug 2010

References

  • Amerine , A.M. , Pangborn , R.M. and Roessler , E.B. 1965 . Principles of sensory evaluation of food , New York : Academic Press .
  • Cock , J.H. 1985 . Cassava. New potential for a neglected crop , Boulder and London : Westview Press .
  • Coursey , D.G. Cassava as food: toxicity and technology . Proceedings of an interdisciplinary Workshop . January 29–30 , London, England. pp. 17 – 36 .
  • ECA . 1985 . U.N. Economic Commission for Africa. Technical compendium on composite flours: Technologies available for application Addis Ababa, Ethiopia
  • Imungi , J.K. Cassava in Kenya: Consumption, Cyanide contents and toxicity . Proceedings of Euro Food Tox II. on Natural Toxicants in Food . October 15–18 , Zurich, Switzerland. pp. 191 – 202 .
  • Lancaster , P.A. , Ingram , J.S. , Lim , M.Y. and Coursey , D.G. 1982 . Traditional cassava‐based foods: Survey of processing techniques . Economic Botany , 36 : 12 – 45 .

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