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Sensory properties of instant fufu flour from four high‐yielding Ghanaian varieties of cassava

Tropical Science Pub Date : 2006-09-01 DOI:10.1002/TS.59
P-Nt Johnson, S. Gallat, C. Oduro‐Yeboah, A. Osei-Yaw, A. Westby
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引用次数: 8

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. Copyright © 2006 John Wiley & Sons, Ltd
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四种高产加纳木薯品种即食福福粉的感官特性
生产即食福福粉所使用的木薯淀粉可以用高产品种Abasa fitaa和Gblemo duade的面粉代替。版权所有©2006约翰威利父子有限公司
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Tropical Science
Tropical Science
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