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Article Title
Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371)
Authored by
Felix Ogah Ojar
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Julius K. Ikya
Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
Stella C. Ikwen
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.