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Relevant bibliographies by topics / Dockounou with cassava flour

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Academic literature on the topic 'Dockounou with cassava flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Dockounou with cassava flour"

1

Ekoua Regina Krabi, Koffi Maïzan Jean-Paul Bouatenin, Kohi Alfred Kouamé, Affoué Marina Konan, and Marina Koussemon. "Microbiological quality of Dockounou banana added to cassava flour." GSC Biological and Pharmaceutical Sciences 25, no. 1 (2023): 106–13. http://dx.doi.org/10.30574/gscbps.2023.25.1.0391.

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Banana Dockounou with cassava flour is a food made from senescent bananas. This food has a relatively short shelf life. This does not guarantee the safety of the product. Thus, the aim of this study was to assess the microbiological quality of banana Dockounou with cassava flour during storage, in order to ensure consumer safety. To achieve this objective, two methodological approaches were adopted. Firstly, a consumer survey on banana Dockounou with cassava flour was carried out to update data on its consumption in the city of Abidjan. Secondly, some microbiological parameters of the sample o

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Ekoua, Regina Krabi, Maïzan Jean-Paul Bouatenin Koffi, Alfred Kouamé Kohi, Marina Konan Affoué, and Koussemon Marina. "Microbiological quality of Dockounou banana added to cassava flour." GSC Biological and Pharmaceutical Sciences 25, no. 1 (2023): 106–13. https://doi.org/10.5281/zenodo.10578848.

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Banana <em>Dockounou</em> with cassava flour is a food made from senescent bananas. This food has a relatively short shelf life. This does not guarantee the safety of the product. Thus, the aim of this study was to assess the microbiological quality of banana <em>Dockounou</em> with cassava flour during storage, in order to ensure consumer safety. To achieve this objective, two methodological approaches were adopted. Firstly, a consumer survey on banana <em>Dockounou</em> with cassava flour was carried out to update data on its consumption in the city of Abidjan.

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Joseph Natia Kouadio, Séverin Aboutou Kouassi Kra, Jocelyne Laetitia Ange Kouadio, Flore Edwige Essoma Akoa, Michael Akenteng Wiafe, and Sébastien Niamke. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. http://dx.doi.org/10.30574/gscarr.2023.14.1.0376.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrati

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Joseph, Natia Kouadio, Aboutou Kouassi Kra Séverin, Laetitia Ange Kouadio Jocelyne, Edwige Essoma Akoa Flore, Akenteng Wiafe Michael, and Niamke Sébastien. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. https://doi.org/10.5281/zenodo.7678427.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in <em>Dockounou</em> technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types.

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Joseph, Kouadio N., Akoa E. Edwige, Kra K. A. Séverin, and Niamke L. Sébastien. "Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation." Journal of Food Research 5, no. 6 (2016): 124. http://dx.doi.org/10.5539/jfr.v5n6p124.

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The aim of this study was to valorize senescent plantain. Therefore, a traditional dish named Dockounou was prepared with a mixture of senescent plantain and various millet, soybean, sorghum, cassava, maize or rice flours. The growth performance of several Wistar rats feed by Dockounou was followed. Thus, batches of rats were fed for 15 days with three formulations (F1, F2, F3) in proportion of 90:10, 80:20 and 75:25 (senescent plantain dough/flours) obtained after two cooking modes (dry cooking: baked ; wet cooking: boiled). The effects of these formulations were compared to control diet (C.

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Edwige, Akoa Essoma Flore, Kra Kouassi Severin, Megnanou Rose-Monde, Kouadio Natia Joseph, and Niamke Lamine Sebastien. "Optimization of Dockounou Manufacturing Process Parameters." Sustainable Agriculture Research 3, no. 1 (2014): 67. http://dx.doi.org/10.5539/sar.v3n1p67.

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<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of planta

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Laetitia, Kouadio A. J., Kra K. A. Severin, Kouadio N. Joseph, Assoumou E. Carine, Gonety Tia, and Niamke Sebastien. "Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou." Journal of Food Research 11, no. 3 (2022): 1. http://dx.doi.org/10.5539/jfr.v11n3p1.

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This study aims to verify the nutritional potential of three enriched flours that could be used to fight child malnutrition. To do this, it relies on a traditional dish prepared from senescent plantain called dockounou. Indeed, dockounou is a ready-to-eat dish that is popular in C&ocirc;te d&#39;Ivoire, accessible to get, and beneficial to people of all socioeconomic backgrounds. It is, however, deficient in some macronutrients and difficult to conserve after cooking. The enrichment and conversion of this dish into available and accessible infant flours can allow many women with reduce

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Flore, Akoa Essoma E., Kra Kouassi Aboutou Séverin, Megnanou Rose-Monde, Akpa Eric Essoh, and Ahonzo Niamké L. Sébastien. "Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire." Journal of Food Research 1, no. 4 (2012): 150. http://dx.doi.org/10.5539/jfr.v1n4p150.

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Dockounou, a plantain derivate dish, is proposed on Côte d’Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers’ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers’ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d’Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identif

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Masamba, K., and H. Jinazali. "Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends." African Journal of Food, Agriculture, Nutrition and Development 14, no. 66 (2014): 9390–403. http://dx.doi.org/10.18697/ajfand.66.13295.

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The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermen

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A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %

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Dissertations / Theses on the topic "Dockounou with cassava flour"

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Muzanila, Yasinta C. "Processing of cassava, residual cyanogens and mycotoxin content tradionally processed cassava products." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.263048.

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Uchechukwu-Agua, Amarachi Divine. "Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)." Thesis, Stellenbosch : Stellenbosch University, 2015, 2015. http://hdl.handle.net/10019.1/97142.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food and pharmaceutical industries is attributed to its gluten-free nature and excellent functional properties. However, optimum packaging solution and storage conditions for cassava flour is critical in maintaining the quality attributes and shelf-life stability during storage. Therefore, this study focused on investigating the effects of package types (plastic buckets, low density

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Abiola, S. S., and O. O. Ewebajo. "Substitution of wheat flour for cassava flour in the manufacture of beef sausage." Journal for New Generation Sciences, Vol 7, Issue 2: Central University of Technology, Free State, Bloemfontein, 2009. http://hdl.handle.net/11462/527.

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Published Article<br>An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage.

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Fernandez, Alejandro Q. "Effects of processing procedures and cultivar on the properties of cassava flour and starch." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/14114/.

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The aim of this research was to widen the knowledge of the physicochemical properties of cassava starch and flour and to understand the factors which influence their functional characteristics, including both genetic and environmental effects as well as processing procedures. A range of chemical and physical techniques which included the Brabender viscoamylograph, Bohlin CS rheometer, Brabender farinograph, WAXS, GPC, SEHPLC and Coulter counter have been used to examine the structural and behavioural characteristics of both cassava starch and flour. The results suggested that the functional be

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Dziedzoave, Nanam T. "Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymes." Thesis, University of Greenwich, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401596.

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Rodrigues, Elias MaurÃcio da Silva. "GlossÃrio eletrÃnico da terminologia da farinha de mandioca na AmazÃnia paraense." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15168.

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nÃo hÃ<br>Esta tese de Doutorado teve como objetivo elaborar um glossÃrio eletrÃnico, monolÃngue, em lÃngua portuguesa, variante brasileira, mapeando cartograficamente a distribuiÃÃo dos termos no espaÃo geogrÃfico. A elaboraÃÃo dessa obra terminolÃgica propiciou o conhecimento da variedade linguÃstico-terminolÃgica do portuguÃs usado pelos trabalhadores rurais na atividade especializada de produÃÃo da farinha de mandioca na AmazÃnia paraense e pode se constituir como um banco de dados sistematizado para futuras investigaÃÃes cientÃficas. A orientaÃÃo teÃrica usada para a descriÃÃo dos termos

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Costa, Magaly Morgana Lopes da. "Avaliação de parâmetros de qualidade da farinha de trigo enriquecida com fécula de mandioca proveniente de municípios da Paraíba." Universidade Estadual da Paraíba, 2017. http://tede.bc.uepb.edu.br/jspui/handle/tede/2882.

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Submitted by Jean Medeiros (jeanletras@uepb.edu.br) on 2017-11-09T18:37:32Z No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8bf29826c9967ad (MD5)<br>Approved for entry into archive by Secta BC (secta.csu.bc@uepb.edu.br) on 2017-11-17T18:20:53Z (GMT) No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8bf29826c9967ad (MD5)<br>Made available in DSpace on 2017-11-17T18:20:53Z (GMT). No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8

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Bezerra, M?rcio Silva. "Estudo da produ??o de biossurfactantes sintetizados por Pseudomonas aeruginosa AP029-GVIIA utilizando manipueira como fonte de carbono." Universidade Federal do Rio Grande do Norte, 2012. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15917.

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Made available in DSpace on 2014-12-17T15:01:54Z (GMT). No. of bitstreams: 1 MarcioSB_TESE.pdf: 2488710 bytes, checksum: a89cb34af4b96bdd59b8b2051a8431f1 (MD5) Previous issue date: 2012-06-11<br>Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico<br>This study evaluates the biosurfactants production from cassava wastewater, an agro industrial residue, to be used as carbon source. Using a factorial design 24-1 (half fraction), 10 tests were performed using Pseudomonas aeruginosa AP029/GVII-A in submerged batch cultivation in rotating incubator (shaker). The influence of factors (tem

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Maia, Patricia Cristina de Veras Souza. "Produção e aplicação de bioemulsificante isolado de Bacillus subtilis UCP 0146 por fermentação submersa em manipueira." Universidade Católica de Pernambuco, 2017. http://tede2.unicap.br:8080/handle/tede/940.

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Submitted by Biblioteca Central (biblioteca@unicap.br) on 2018-01-02T17:51:42Z No. of bitstreams: 1 Patricia_Cristina_Veras_Souza.pdf: 1439810 bytes, checksum: 62ce5cd40fbe6621e14fe59ade993436 (MD5)<br>Made available in DSpace on 2018-01-02T17:51:42Z (GMT). No. of bitstreams: 1 Patricia_Cristina_Veras_Souza.pdf: 1439810 bytes, checksum: 62ce5cd40fbe6621e14fe59ade993436 (MD5) Previous issue date: 2017-06-29<br>Biosurfactants are tensioactive compounds produced by bacteria, yeasts and filamentous fungi, which have come in the molecule a hydrophobic and other hydrophilic portion, with potential

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Simões, Filho Afrânio Mário. "Política de abastecimento e economia mercantil: celeiro público da Bahia (1785-1866)." Faculdade de Filosofia e Ciências Humanas, 2011. http://repositorio.ufba.br/ri/handle/ri/17604.

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Submitted by Oliveira Santos Dilzaná (dilznana@yahoo.com.br) on 2015-05-05T17:55:23Z No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e2c81dba4a5a9eb (MD5)<br>Approved for entry into archive by Ana Portela (anapoli@ufba.br) on 2015-05-06T13:33:47Z (GMT) No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e2c81dba4a5a9eb (MD5)<br>Made available in DSpace on 2015-05-06T13:33:47Z (GMT). No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e

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Books on the topic "Dockounou with cassava flour"

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Jawa Timur (Indonesia). Badan Penanaman Modal. Profile investment of cassava flour in East Java. East Java Investment Board, 2008.

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D, Dufour, O'Brien G. M, Best Rupert, Centro Internacional de Agricultura Tropical., Centre de coopération internationale en recherche agronomique pour le développement. Département des systèmes agroalimentaires et ruraux., and International Meeting on Cassava Flour and Starch (1994 : Cali, Colombia), eds. Cassava flour and starch: Progress in research and development. Centro Internacional de Agricultura Tropical, 1996.

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B, Ferris R. S., and International Institute of Tropical Agriculture., eds. Marketing opportunities for starch and high quality flour production from cassava and sweet potato in Uganda. International Institute of Tropical Agriculture, 2002.

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United Nations. Economic Commission for Africa., ed. Technical compendium on composite flours: Technologies available for application. Economic Commission for Africa, 1985.

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Iris, Higgins, ed. The essential gluten-free baking guide: Learn how to use sweet rice, sorghum, buckwheat, teff, cassava and potato flour in 50+ recipes. Triumph Dining, 2012.

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Projet de production industrielle de fécule de manioc au Sénégal. s.n., 1995.

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Book chapters on the topic "Dockounou with cassava flour"

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Shittu, Taofik A., Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass. "Cassava Flour and Starch: Processing Technology and Utilization." In Tropical Roots and Tubers. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch10a.

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Nitschke, Marcia, and Glaucia M. Pastore. "Cassava Flour Wastewater as a Substrate for Biosurfactant Production." In Biotechnology for Fuels and Chemicals. Humana Press, 2003. http://dx.doi.org/10.1007/978-1-4612-0057-4_24.

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Saloko, Satrijo, Siska Cicilia, and Lara Mahya Adila. "Development of Functional Sausage Based on Corn Starch and Moringa Flour with The Addition of Mocaf (Modified Cassava Flour) and Porang Flour." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-274-3_31.

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Tran, Thierry, Adebayo Abass, Luis Alejandro Taborda Andrade, et al. "Cost-Effective Cassava Processing: Case Study of Small-Scale Flash-Dryer Reengineering." In Root, Tuber and Banana Food System Innovations. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_4.

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AbstractThe development and scaling out of flash-dryer innovations for more efficient, small-scale production of high-quality cassava flour (HQCF) and starch is described. The diagnoses of cassava-processing SMEs (small and medium enterprises) revealed their energy expenditures for drying were considerably higher than those of large-scale industrial companies, which was mostly due to suboptimal design of flash-drying systems. As a result, small-scale production of cassava starch and HQCF often incurs high production costs, incompatible with market prices of final products. Taking stock of this

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Hasanah, Miftahul, Kusmartono Kusmartono, Mashudi Mashudi, and Poespitasari Hazanah Ndaru. "The Effect of Using Different Levels of Cassava Flour and Cassava Wastes on Dry Matter and Organic Matter Degradation and Rumen Fermentation Products in Vitro of Cassava-Based Concentrates." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-116-6_10.

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Raimbault, M., and C. Ramirez Toro. "Growth of Rhizopus sp. on ungelatinized cassava flour in solid state fermentation for protein enrichment." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_14.

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Adeola, Abiodun Aderoju, Taofik Akinyemi Shittu, Oluseye Olusegun Onabanjo, and Olufunmilola Olaitan Oladunmoye. "Optimal Formulation of a Composite Flour from Biofortified Cassava, Pigeonpea, and Soybean for Complementary Feeding." In Food Security and Safety. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_12.

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Ospina, Maria A., Luis F. Londoño, Hernan Ceballos, Dominique Dufour, and Thierry Tran. "Extraction and Quantification of Carotenoid Contents in Cassava Roots, Leaves, Flour, and Derived Food Products." In Methods and Protocols in Food Science. Springer US, 2025. https://doi.org/10.1007/978-1-0716-4570-3_16.

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Lindriati, Triana, Sih Yuwanti, Herlina Herlina, et al. "Cassava Starch-Based Edible Film with Durian Seed Flour Addition and Green Tea Extract Enriched Microemulsion." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_9.

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Wardana, I. Putu, Endang Yuli Purwani, Saktyanu Kristyantoadi Dermoredjo, et al. "Business Model Strategy for Utilization of Pregelatinized Cassava Flour (PCF) by Micro-Small-Medium Enterprise (MSME)." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_19.

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Conference papers on the topic "Dockounou with cassava flour"

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Bamisaye, V. J., Y. O. Olasebikan, and F. E. Ajayi. "Sorption Isotherm and Thermodynamic Properties of High-Quality Cassava Flour." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10630228.

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Sulistyo, Joko, Lee Jau Shya, Hasmadi Mamat, and Noorakmar Abdul Wahab. "Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates." In TOWARDS THE SUSTAINABLE USE OF BIODIVERSITY IN A CHANGING ENVIRONMENT: FROM BASIC TO APPLIED RESEARCH: Proceeding of the 4th International Conference on Biological Science. Author(s), 2016. http://dx.doi.org/10.1063/1.4953504.

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Ariani, Risa Panti, and Luh Masdarini. "Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies." In 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200218.037.

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"Some Physical Properties and Proximate Analysis of Composite Flour (Wheat and Yellow Cassava Flour)." In 2024 Anaheim, California July 28-31, 2024. American Society of Agricultural and Biological Engineers, 2024. http://dx.doi.org/10.13031/aim.202400077.

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Muryanto, Muryanto, Ishmar Balda, Eka Mardika Handayani, and Ajeng Arum Sari. "Modified cassava flour (mocaf) wastewater treatment using electrocoagulation reactor." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134609.

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Junaidi, Lukman, Hendra Wijaya, Rhoito Frista Silitonga, and Rienoviar. "The effect of shape of cassava (Manihot esculenta C.) preparations and stages of the process in making cassava flour, cassava starch, and mocaf flour on the scopoletin content." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184065.

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Tan Yong, Liu Sixin, Xiong Haibo, Li Kaimian, and Li Congfa. "Process optimization for high gravity ethanol fermentation of cassava flour." In Environment (ICMREE). IEEE, 2011. http://dx.doi.org/10.1109/icmree.2011.5930820.

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Haliza, Winda, Ayu Kusuma, Endang Purwani, and I. Wardana. "Consumer Acceptability of Special Wafer Made from Pregelatinized Cassava Flour." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529600003108.

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Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, and Yuniwaty Halim. "Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.038.

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Kresnowati, M. T. A. P., Listianingrum, Ahmad Zaenudin, and Kharisrama Trihatmoko. "The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938287.

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