Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

Overview of attention for article published in International Journal of Food Science & Technology, November 2020

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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava?based semolina (gari) https://t.co/S62slkCilo

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) https://t.co/S62slkCilo 10.3389/ffgc.2020.562303

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari) https://t.co/S62slkCilo https://t.co/VT8gba3Xvg

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