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Showing results 1 to 12 of 12
TitleAuthor(s)Issue DateType
Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented foodAfoakwa, E. O.; Kongor, J. E.; Annor, G. A.; Adjonu, R.2010Article
Adaptation of Fateco planetary roaster for roasting gariAttiogbe, D. M.1991Technical Report
Assessment of local technology for gari roastingAttiogbe, D. M.1992Technical Report
Basic processing science with respect to cassava processing into gari and standards and quality parameters of gariLaryea-Brown, S. A.; Anderson, C. N.1980Technical Report
Cassava processing into improved gari and agbelima flour for export marketsTortoe, C.; Nketia, S.; Yakubu, M.2019Other
Development of a mechanical gari roasterAttiogbe, D. M.; Gyato, C. K.1993Other
Economic comparison of cassava processing methods in some selected districts of Ghana, AfricaQuaye, W.; Yawson, I.; Gayin, J.; Plahar, W. A.2009Article
Lactobacillus garii sp. nov., isolated from a fermented cassava productDiaz, M.; Sayavedra, L.; Atter, A.; Mayer, M. J.; Saha, S.; Amoa-Awua, W.; Narbad, A.2020Article
Processing of cassava tubers into gari, kokonte, fufu and tapioca and their utilization in GhanaLaryea-Brown, S. A.; Anderson, C. N.1980Technical Report
Quality evaluation of gariAnkrah, E. K.1994Technical Report
Quality management manual for the production of gariAbass, A. B.; Dziedzoave, N. T.; Alenkhe, B. E.; James, B. D.2013Other
Quality of gari from selected processing zones in GhanaOduro, I.; Ellis, W. O.; Dziedzoave, N. T.; Nimako-Yeboah, K.2000Article
Showing results 1 to 12 of 12