Keywords: گری; BG; gari from biofortified yellow cassava; RPG; gari from white cassava with added palm oil; FW; fresh weight basis; DW; dry weight basis; R; retention; RAE; Retinol Activity Equivalent; EAR; estimated average requirement; VAD; vitamin A deficiency; pVACs
مقالات ISI گری (ترجمه نشده)
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Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44
Keywords: گری; Antioxidant; Exopolysaccharides; Gari; Weissella cibaria; FT-IR;
Sensory attributes and texture profile of beef burgers with gari
Keywords: گری; Gari; Beef burger; Springiness; Gumminess; Chewiness; Comminuted meat;
Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
Keywords: گری; Lactic acid bacteria; Gari; Starter cultures; Cassava; Fermentation; Linamarin
Simple method to reduce the cyanogen content of gari made from cassava
Keywords: گری; Cassava; Gari; Cassava flour; Cyanogens; Acetone cyanohydrin; Tropical ataxic neuropathy
Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava
Keywords: گری; Total cyanide; Acetone cyanohydrin; Sensitive picrate method; Cassava; Gari
Use of Lactobacillus strains to start cassava fermentations for Gari production
Keywords: گری; Lactic acid bacteria; Starter cultures; Cassava; Gari; Fermentation
Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures
Keywords: گری; Fermentation; Cassava; Gari; Lactic acid bacteria; β-glucosidase
The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods
Keywords: گری; Processing techniques; Cyanogens; Bâton de manioc; Fufu; Gari
Processing of cassava roots to remove cyanogens
Keywords: گری; Cassava processing; Sun drying; Heap fermentation; Cyanide; Linamarin; Safe levels of cyanogens; Flour; Gari;
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
Keywords: گری; Fermented food; Cassava; Linamarase; Gari; Lactic acid bacteria; Genotyping;