Effect of Technological Treatments on Cassava (Manihot Esculenta Crantz) Composition

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Technological Treatments on Cassava (Manihot Esculenta Crantz) Composition"
written by Sahoré Drogba Alexis, Nemlin Gnopo Jean,
published by Food and Nutrition Sciences, Vol.1 No.1, 2010

has been cited by the following article(s):

[1]	Engineered food supplement excipients from bitter cassava for minimisation of cassava processing waste in environment
	2020

[2]	Rendimiento de forraje, tubérculo y composición nutricional de la harina de Manihot esculenta Crantz con fertilización orgánica
	2018

[3]	Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic
	International Journal of Biochemistry Research & Review, 2018

[4]	Forage and tuber yield and nutritional composition of Manihot esculenta Crantz meal with organic fertilization
	2018

[5]	Применение системы НАССР и оценка качества йогурта на предприятиях малого и среднего размера молочной промышленности Бенина
	2016

[6]	Hygienic quality and nutritional value of attiéké from local and imported cassava dough produced with different traditional starters in burkina faso
	2016

[7]	Characterization and utilization of fermented cassava flour in breadmaking and placali preparation
	International Journal of Biological and Chemical Sciences, 2014

[8]	Extractive fermentation of ethanol from fresh cassava roots using vacuum fractionation technique
	2013

[9]	Sensory Factors of Some Cassava Traditional Dishes: Foufou, Placali, Attiéké and Boiled
	BC Ebah-Djedji, DA Sahoré, B N'Zué - iosrphr.org, 2013

[10]	Quality characteristics of gluten free cake produced from cassava, pumpkin and potato flours
	2013

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