Some flavouring constituents of cassava
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James Dougan; Janet M. Robinson; Salim Sumar; George E. Howard; D. G. Coursey
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Article
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1983
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John Wiley and Sons
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English
โ 687 KB
Flavouring constituents of cassava, gari and farine were analysed and compared. The characteristic compounds of gari were identified as pyrazines and lactic acid. Farine, which is either unfermented or fermented for a much shorter time than gari, was qualitatively similar but had fewer volatiles, pr