Improving processing technologies for high-quality cassava flour

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dc.creatorJones, D.M.
dc.creatorTrim, DS
dc.creatorWheatley, Christopher C.
dc.date1996
dc.date2015-01-28T14:17:03Z
dc.date2015-01-28T14:17:03Z
dc.date.accessioned2026-06-27T14:33:07Z
dc.identifierhttps://hdl.handle.net/10568/54838
dc.identifier.urihttp://hdl.handle.net/123456789/81489
dc.languageen
dc.publisherCentro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux
dc.rightsOpen Access
dc.sourceJones, Deborah M.; Trim, David S.; Wheatley, Christopher C. 1996. Improving processing technologies for high-quality cassava flour. In: Dufour, Dominique; O`Brien, Gerard M.; Best, Rupert (eds.). Cassava flour and starch: Progress in research and development. Centro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux, Cali, CO. p. 276-288. (CIAT publication no. 271)
dc.subjectmanihot esculenta
dc.subjectprocessing
dc.subjectflours
dc.subjectquality
dc.subjectcyanides
dc.subjecttechnology
dc.subjectchemical composition
dc.subjectprocesamiento
dc.subjectharinas
dc.subjectcalidad
dc.subjectcianuros
dc.subjecttecnología
dc.subjectcomposición quimica
dc.titleImproving processing technologies for high-quality cassava flour
dc.typeBook Chapter

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Centro Internacional de Agricultura Tropical (CIAT)