Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

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"Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process"
written by Nardis Ze Nkoudou, Jean Justin Ngang Essia,
published by Food and Nutrition Sciences, Vol.8 No.3, 2017

has been cited by the following article(s):

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[1]	Traditional fermented foods of Nigeria: microbiological safety and health benefits
	Journal of Food …, 2024

[2]	Histological and biophysical changes of cassava roots during retting, a key step of fufu processing
	Journal of the …, 2024

[3]	Advances in cassava trait improvement and processing technologies for food and feed
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[4]	Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves
	bioRxiv, 2022

[5]	New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: An approach through just about right (JAR) test.
	2021

[6]	Quality Assurance, Safety and Acceptability of Odourless Fufu Flour Produced from White and Yellow-Flesh Cassava using NSPRI-Technology
	2021

[7]	Cassava root (Manihot Esculenta Crantz) characterisation and evaluation of process-induced changes on functional of its flour
	2021

[8]	New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test
	2021

[9]	Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots
	2020

[10]	Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste
	2020

[11]	BERAS TIRUAN BERBASIS UBI KAYU
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[12]	Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties
	2018

[13]	Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii)
	The 24th Regional Symposium on Chemical Engineering (RSCE 2017), 2018

[14]	Physicochemical properties of novel non‐gluten cookies from fermented cassava root
	Journal of food processing and preservation, 2018

[15]	Analisis Karakteristik Kimia Tepung Kasava dari Ubikayu Varietas Klenteng dan Casessart (UJ5)
	2018

[16]	Analisis karakteristik kimia tepung kasava dari ubi kayu varietas klenteng dan casessart (UJ5)
	Jurnal Penelitian Pertanian Terapan, 2018

[1]	Cassava - Recent Updates on Food, Feed, and Industry 2024 DOI:10.5772/intechopen.110104

[2]	Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz) International Journal of Nutrition and Food Sciences, 2024 DOI:10.11648/j.ijnfs.20241304.11

[3]	Cassava - Recent Updates on Food, Feed and Industry [Working Title] 2023 DOI:10.5772/intechopen.110104

[4]	Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii) MATEC Web of Conferences, 2018 DOI:10.1051/matecconf/201815601004

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