Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371)

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Publication Details

Published
2026-04-10
DOI
https://doi.org/10.9734/ajfrn/2026/v5i2389
Primary Topic
Cassava research and cyanide
Type
article
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article

Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371)

Felix Ogah Ojar, Stella C. Ikwen, Julius K. Ikya
Cassava research and cyanide
article

Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371)

Felix Ogah Ojar, Stella C. Ikwen, Julius K. Ikya
article en

Abstract

No abstract available for this paper.
Vol. 5(2)
Zero hunger
Openalex Percentile: Top 28%
Cassava research and cyanide
DOISourceOpenAlex
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Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371) — Felix Ogah Ojar, Stella C. Ikwen, et al. · (2026) | TGRS Research Map | TGRS