Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour
J. I. Okoye, N. U. Ihiasota & A. E. Egbujie · Asian Food Science Journal · 2022
This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20...
Open access
Research Article
10.9734/afsj/2022/v21i930461