Please use this identifier to cite or link to this item: http://212.47.242.17:8080/jspui/handle/123456789/992
Title: Quality control during production of high quality cassava flour and specification for cassava roots, cassava wet cake and HQCF: training manual
Authors: Vowotor, K. A.
Komlaga, G. A.
Tortoe, C.
Oduro-Yeboah, C.
Gyato, C.
Baidoo, E. A.
Kudjawu, B. D.
Glover-Amengor, M.
Mensah, B. A.
Keywords: Training manual
High quality cassava flour
Quality control
Cassava roots
Production
Cassava wet cake
Ghana
Issue Date: 2009
Publisher: Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana
Abstract: This manual highlights the quality controls for the production and product specification for cassava roots, cassava wet cake and High Quality Cassava Flour (HQCF) for the medium to large scale cassava processor under the Cassava: Adding Value in Arica (C:AVA) Project. It is expected that by following the qualitv control measures for the production steps and product specifications as stated in the manual, medium to large scale cassava processors will be in the position to meet international quality standards
URI: http://212.47.242.17:8080/jspui/handle/123456789/992
Appears in Collections:Food Research Institute

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