Evaluation of the Physicochemical, Pasting and Organoleptic Properties of Fufu Flour Produced from Different Varieties of Yellow Root Cassava (Manihot esculenta Crantz)
N. E. Obasi, C. L. Arungwa & C. J. Okakpu · Asian Food Science Journal · 2018
Aims: The study examined the physicochemical, pasting and organoleptic properties of fufu flour produced from three varieties (TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control)) of yellow root cassava (Manihot esculenta Crantz)....
Open access
Research Article
10.9734/AFSJ/2018/41628