Cassava Flour and Starch Processing Plant
| dc.date.accessioned | 2016-05-15T11:41:40Z | |
| dc.date.available | 2016-05-15T11:41:40Z | |
| dc.date.issued | 1987-01 | |
| dc.description.abstract | Cassava root is very susceptible to spoilage and can only be used as a food if it is consumed within one to three days of harvesting. There are several methods of preserving cassava roots, such as covering them with earth or immersing them in water under refrigeration, but these procedures are not efficient and only preserve the raw product for a short period of time. | en_US |
| dc.identifier.uri | https://dspace.ediindia.ac.in/handle/123456789/4363 | |
| dc.language.iso | en | en_US |
| dc.publisher | United Nations Industrial Development Organization | en_US |
| dc.subject | Cassava Flour | en_US |
| dc.title | Cassava Flour and Starch Processing Plant | en_US |
| dc.type | Project Profiles | en_US |