Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)
J. P. Alimi, S. A. Ahemen, K. O. Zaka, N. B. Yepshak, J. O. Alimi & D. A. Balogun · South Asian Journal of Research in Microbiology · 2021
The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deteriora...
Open access
Research Article
10.9734/sajrm/2021/v11i230248