EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI)
The study aimed at establishing a standard method of processing Vitamin A biofortified cassava into gari, using four processing techniques. In the first method, the gari production from harvesting to roasting was completed within 24 hours, the second and the third was by allowing the harvested cassa...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Online |
| 語言: | 英语 |
| 出版: |
The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
2021
|
| 主題: | |
| 在線閱讀: | https://ija.oauife.edu.ng/index.php/ija/article/view/601 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
成為第一個發表評論!