Autor:
Ranaivoson, R.L.
Abass, A.
Razafindrazaka, A.
Randrianarivelo, R.
Rakotomalala, V.
Antasoa, R.
Rasoaharaona, J.
Cassava is the second most important staple crop in Madagascar after rice, in term of production volume and area cultivated. Traditional cassava processing techniques are rudimentary and provide insignificant market opportunities to the smallholder cassava farmers. On the other hand, market surve...
Enlace original:
https://cgspace.cgiar.org/handle/10568/80464
Ranaivoson, R.L.
,
Abass, A.
,
Razafindrazaka, A.
,
Randrianarivelo, R.
,
Rakotomalala, V.
,
Antasoa, R.
,
Rasoaharaona, J.
,
[High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar]
,
High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar
