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Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

机译：由白肉类木薯根生产的加基的功能和粘贴属性，受包装材料和储存期的影响，以及熟加上熟加（EBA）的感官属性

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Wasiu Awoyale; Hakeem Oyedele; Busie Maziya-Dixon;
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1. Functional and pasting properties of Gari produced from white-fleshed cassava roots as affected by packaging materials and storage periods, and sensory attributes of the cooked Gari dough (eba) [J] . Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon International Journal of Food Studies . 2021,第1期

机译：由白肉类木薯根生产的Gari的功能和粘贴属性，受包装材料和储存周期的影响，以及熟加基面团的感觉属性（EBA）
2. Effect of Storage Methods on the Physico-Chemical and Sensory Attributes of ‘Gari’ Processed from Stored Cassava Roots Varieties [J] . O. O. Olaleye, S. S. Afolayan, T. O. Aondo, Journal of Agriculture and Ecology Research International . 2018,第4期

机译：贮藏方法对木薯根品种加工后“加里”的理化和感官特性的影响
3. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties [J] . Alphonse Laya, Benot Bargui Koubala, Habiba Kouninki, International Journal of Food Science . 2018,第9期

机译：采收期对当地和改良木薯品种（Manihot esculenta）生产的Gari的邻近组成以及功能和感官特性的影响
4. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties [O] . Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, 2018

机译：采收期对当地和改良木薯品种的加里邻近成分以及功能和感官特性的影响
5. Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods [O] . Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, 2021

机译：使用反坡和自发发酵方法比较Gari的功能和粘贴属性和EBA的感觉属性

Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

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