C.I. Owuamanam
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
J.O. Iwouno
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
N.C. Ihediohanma
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
L.I. Barber
Department of Food Science and Technology, Rivers State University of Technology, Nkpolu Portharcourt, Nigeria
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How to cite this article
C.I. Owuamanam, J.O. Iwouno, N.C. Ihediohanma and L.I. Barber, 2010. Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time. Pakistan Journal of Nutrition, 9: 980-986.
DOI: 10.3923/pjn.2010.980.986
URL: https://scialert.net/abstract/?doi=pjn.2010.980.986
DOI: 10.3923/pjn.2010.980.986
URL: https://scialert.net/abstract/?doi=pjn.2010.980.986