Quality control during production of high quality cassava flour and specification for cassava roots, cassava wet cake and HQCF: training manual

Vowotor, K. A.; Komlaga, G. A.; Tortoe, C.; Oduro-Yeboah, C.; Gyato, C.; Baidoo, E. A.; Kudjawu, B. D.; Glover-Amengor, M.; Mensah, B. A.

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/992

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DC Field	Value	Language
dc.contributor.author	Vowotor, K. A.	-
dc.contributor.author	Komlaga, G. A.	-
dc.contributor.author	Tortoe, C.	-
dc.contributor.author	Oduro-Yeboah, C.	-
dc.contributor.author	Gyato, C.	-
dc.contributor.author	Baidoo, E. A.	-
dc.contributor.author	Kudjawu, B. D.	-
dc.contributor.author	Glover-Amengor, M.	-
dc.contributor.author	Mensah, B. A.	-
dc.date.accessioned	2017-12-15T09:33:40Z	-
dc.date.available	2017-12-15T09:33:40Z	-
dc.date.issued	2009	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/992	-
dc.description.abstract	This manual highlights the quality controls for the production and product specification for cassava roots, cassava wet cake and High Quality Cassava Flour (HQCF) for the medium to large scale cassava processor under the Cassava: Adding Value in Arica (C:AVA) Project. It is expected that by following the qualitv control measures for the production steps and product specifications as stated in the manual, medium to large scale cassava processors will be in the position to meet international quality standards	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana	en_US
dc.subject	Training manual	en_US
dc.subject	High quality cassava flour	en_US
dc.subject	Quality control	en_US
dc.subject	Cassava roots	en_US
dc.subject	Production	en_US
dc.subject	Cassava wet cake	en_US
dc.subject	Ghana	en_US
dc.title	Quality control during production of high quality cassava flour and specification for cassava roots, cassava wet cake and HQCF: training manual	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

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