Utilization of Cassava for Food

By K. Falade, J. O. Akingbala. 2010

137 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/da8681195b0bf7bee9caa99de7f3b1f1d99925af

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. O. J. Caleb
2. Amarachi D. Uchechukwu-Agua
3. Umezuruike Linus Opara

Citations in the corpus

• Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, methodology): “…cassava for food; challenges, processing and raw material improvement The use of appropriate techniques such as fermentation enhances value addition Falade and Akingbala (2010) Fermentation activities of the lactic acid bacteria in garri production Traditional fermentation of cassava is dominated…”