Effect of Storage Methods on the Physico-Chemical and Sensory Attributes of ‘Gari’ Processed from Stored Cassava Roots Varieties
O. O. Olaleye, S. S. Afolayan, T. O. Aondo & A. B. Adeniyi · Journal of Agriculture and Ecology Research International · 2018
Cassava roots start to deteriorate within 2-3 days after harvest when not processed. This has posed a serious challenge to both farmers and processors alike due to lack of appropriate storage techniques. Efforts made in the past to proffer solution to these problems have centered...
Open access
Research Article
10.9734/JAERI/2018/40257