Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots

@article{Omosuli2017QualityAO,
  title={Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots},
  author={Segun Vincent Omosuli and A. V. Ikujenlola and Adebayo Thomas Abisuwa},
  journal={Food Science and Nutrition},
  year={2017},
  volume={3},
  pages={009-013}
}
The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. 
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Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots
The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethyleneExpand

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