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https://csirspace.foodresearchgh.org/handle/1/257| Title: | Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava |
| Authors: | Johnson, P. N. T. Gallat, S. Oduro-Yeboah, C. Osei-Yaw, A. Westby, A. |
| Keywords: | Cassava;Fufu;Cassava starch;Cassava flour |
| Issue Date: | 2006 |
| Publisher: | Wiley Interscience |
| Citation: | Tropical Science, 46 (3), 134-138 |
| Abstract: | The cassava starch used in the manufacture of instant fufu flour can be replaced by the flour of the high-yielding varieties Abasa fitaa and Gblemo duade |
| URI: | https://csirspace.foodresearchgh.site/handle/1/257 |
| ISSN: | 0041-3291 |
| Journal Name: | Tropical Science |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| TS_46_3_Johnson_et al.pdf Restricted Access | 2.25 MB | Adobe PDF | View/Open Request a copy |
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