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...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Online |
| Lenguaje: | inglés |
| Publicado: |
The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
2021
|
| Materias: | |
| Acceso en línea: | https://ija.oauife.edu.ng/index.php/ija/article/view/601 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|