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Journal Article 1994

Autor: Eggleston, G. Asiedu, Robert

A highly significant relationship was found between the compressive strength of eight boiled cassava (Manihot esculenta Crantz) tuberous roots and their intercellular adhesion, as measured by a retained dry weight method, suggesting that compressive strength is a measure of cell separation. In ge...

Enlace original: https://cgspace.cgiar.org/handle/10568/100932

Investigación en Agricultura
Enlace permanente
Eggleston, G. ,  Asiedu, Robert ,  [Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots] ,  Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots
Journal Article 1992

Autor: Eggleston, G. Omoaka, P.E. Ihedioha, D.O.

Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lo...

Enlace original: https://cgspace.cgiar.org/handle/10568/98711

Investigación en Agricultura
Enlace permanente
Eggleston, G. ,  Omoaka, P.E. ,  Ihedioha, D.O. ,  [Development and evaluation of products from cassava flour as new alternatives to wheaten breads] ,  Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Conference Paper 1994

Autor: Eggleston, G. Omoaka, P.

New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xant...

Enlace original: https://cgspace.cgiar.org/handle/10568/97316

Investigación en Agricultura
Enlace permanente
Eggleston, G. ,  Omoaka, P. ,  [Alternative breads from cassava flour] ,  Alternative breads from cassava flour
Conference Paper 1992

Autor: Eggleston, G. Bokanga, M. Jeon, Y.W.
Enlace original: https://cgspace.cgiar.org/handle/10568/103268

Investigación en Agricultura
Enlace permanente
Eggleston, G. ,  Bokanga, M. ,  Jeon, Y.W. ,  [Traditional African methods for cassava processing and utilization and research needs] ,  Traditional African methods for cassava processing and utilization and research needs

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