Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1177/1082013221993607
Abstract: The microstructure, elemental distribution and rheological behavior of two varieties of gari and their doughs (eba) were investigated. SEM analysis revealed a concave structure with fibre-strands, which were altered after processing to eba. Gari nanostructures… read more here.
Keywords: food; analysis revealed; microstructural chemical; chemical properties ... See more keywords