Traditional cassava-based foods: Survey of processing techniques-Reference-Cited by-同舟云学术

Traditional cassava-based foods: Survey of processing techniques

Published:1982-01 Issue:1 Volume:36 Page:12-45
ISSN:0013-0001
Container-title:Economic Botany
language:en
Short-container-title:Econ Bot

Author:

Lancaster P. A.,Ingram J. S.,Lim M. Y.,Coursey D. G.

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/BF02858697.pdf

Reference175 articles.

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2. —, and F. Lozet. 1951. Contribution à l’étude des boissons fermentées indigènes au Ruanda. Bull. Agric. Congo Belge 42: 931–950.

3. Affran, D. K. 1968. Cassava and its economic importance. Ghana Farmer 12: 172–178.

4. Akinrele, I. A. 1964. Fermentation of cassava. J. Food Sci. 15: 589–594.

5. —, A. S. Cook, and R. A. Holgate. 1966. The manufacture of gari from cassava. pp. 633–644.In First Int. Cong. Food Sci. Techn. London. 1962. Proc. Vol. 4. Gordon and Breach, New York.

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