Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans

Peter Orji Uvere; Emmanuela I. Eleanya; Calista C. Isienyi

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans

Peter Orji Uvere ¹ ; Emmanuela I. Eleanya ; Calista C. Isienyi

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Peter Orji Uvere; Emmanuela I. Eleanya; Calista C. Isienyi. Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-rehydration-method-and-backslopping-fermentation-on-the-quality-of-gar?lang=en>. Acesso em: 17 Out. 2026. Copy citation

Peter Orji Uvere, 2022, Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-rehydration-method-and-backslopping-fermentation-on-the-quality-of-gar?lang=en>. Copy citation

Peter Orji Uvere. (2022, May). Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Peter Orji Uvere, Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-rehydration-method-and-backslopping-fermentation-on-the-quality-of-gar?lang=en Copy citation

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¹ Food Science and Technology Department/University of Nigeria, Nsukka

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Food Processing

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