Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri

F.M. Ugwu; M.O. Odo

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Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri

机译：木薯品种对大豆加里的品质和货架稳定性的影响

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The quality and shelf stability of soy-garri produced from four different cassava varieties were investigated. Soak-mix method was employed in the production of soy-garri. The products obtained were found to have protein content ranging from (5.43% to 6.1

机译：研究了四种木薯品种生产的大豆加里的品质和货架稳定性。浸泡混合法用于生产大豆-加里。发现获得的产品的蛋白质含量范围为（5.43％至6.1

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《Pakistan journal of nutrition: PJN》 |2008年第2期|共4页
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F.M. Ugwu; M.O. Odo;
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中图分类营养学;
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7. Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri [O] . F. M. Ugwu, M. O. Odo 2014

机译：木薯品种对大豆品质和货架稳定性的影响

Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri

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