CSIRSpace CSIR Ghana Digital Repository
CSIRSpace is the Institutional Repository of the Council for Scientific and Industrial Research Ghana, an open access electronic archive collecting, preserving and distributing digital materials created, owned and hosted by the CSIR Ghana.
Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/257| 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/123456789/257 |
| 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 |
Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.