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Garri
The Igbo Traditional Food System Documented in Four States in Southern Nigeria
Malawian Food Composition Table 2019
Functional and Pasting Properties of Products Of
Purple Hibiscus
Original Research Article Nutritional and Anti–Nutritional Evaluation of Garri Processed by Traditional and Instant Mechanical
Vegetarian Menu
Kola Lounge Menu-Back-V15
Nigerian Traditional Food System and Nutrition Security
The Resistant Starch Content of Some Cassava Based Nigerian Foods
Omslag Report V2
With Co-Morbid Condition on Diabetes Mellitus
The Case for Indigenous West African Food Culture; BREDA Series; Vol.:9
Garri, Fufu, Flour and Tapioca) from White and Yellow Cassava Varieties
Cost and Returns Structure in Garri and Fufu Processing in Rivers State, Nigeria
Classic Nigerian Food Recipes
Sensory and Comparative Analysis of Ordinary Garri and Cocosgarri (Nutritionally Enriched)
Integrating Fish, Roots, Tubers and Bananas in Food Systems: Opportunities and Constraints
Gari-Processing.Pdf
Top View
Research Article Total Cyanogen Content of Garri Flour Produced in Delta State, Nigeria: Potential Health Risk
Aflatoxin Contamination in Some Selected Grains, Feeds and Feed Ingredients in Katsina and Zaria Metropolis
Cassava Value Added Chain: an Assessment of Constraints and Opportunities of Small Holder Farmers in the North West Region of Cameroon
Determination of Cyanogenic Glucosides in Cassava Products Sold in Okada, Edo State, Nigeria
Extension of Shelf Life of Garri by Hygienic Handling and Sodium Benzoate Treatment
Short Commentary on "African Cuisine-Centered Insulin Therapy: Expert Opinion on the Management of Hyperglycaemia in Adult
Nigerian Migrants in Belgium
Integrating Fish, Roots, Tubers and Bananas in Food Systems: Opportunities and Constraints
Commodities-Update-J
Glycemic Indices of Different Cassava Food Products
Charter 2016
HCM 333 FOOD and BEVERAGE SERVICES III Course Team
Assessment of Safety Practices in Garri Production Among Cassava Processors in Ido Local Government Area Oyo State Nigeria
Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots Processed Into Garri by Traditional Methods
Dehygration and Rehydration of Fufu by C.C. Opara C.C. Agueze Abua
Microbial Profile and Physicochemical Composition of Yellow and White Garri Sold in Different Markets
Studies on the Functional Properties of Malted Soy-Garri As Affected by Moisture Variation During Storage
Street Food in Urban Ghana
The Mycological Content of Ready to Eat Garri in Amassoma, Bayelsa State
Gari) Sold in Ota Ogun State Nigeria
A Suri Vor' S Perspecti Ve
Risk Assessment of Heavy Metal Contaminants in Some Common Ready to Eat Meals Sold at Petrol Stations in Calabar Metropolis
Breakfast Around the World
Kuli-Kuli) and Roasted Groundnuts Obtained from Zaria Metropolis
Contents in Different Ways in the Kitchen
Fungal and Aflatoxin Detection in Fresh and Stored 'Garri Ijebu' (Locally Processed Food)
Elixir Journal
EUNICE SERWAA YEBOAH FINAL THESIS .Pdf
Whose Food Is It Anyway;The Role of African Shops- the Making and Sustaining of a Nigerian Foodway in Belgium
Goat Assorted Meat Pepper Soup £9.99 Stewed Assorted
Fungal Infestation of Garri Sold Around Dutsinma Metropolis
Food Culture and Cuisine in Nigeria
Assessment of Quality of Garri Produced from a Conductive Rotary Dryer
Nutrition Baseline Survey Kenya for the Global Programme Food and Nutrition Security, Enhanced Resilience April 2016
Market Opportunities and Entry Strategies for Cassava and Cassava Related Products in the United Kingdom
Relaxnomiks-Easter-E
Glycemic Index of Some Traditional Fortified Staple Meals on the Postprandial Blood Glucose Responses of Nigerian Undergraduate Students: an Open-Label Study
The Use of Additives in Retting Cassava Tubers for Fufu Production
On Yield and Profitability of Cassava and Gari Production Enterprises in Sierra Leone
African Heath Sciences Vol 7 No 4.P65