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Optimising Cassava‐Yam Composite Gari for Improved Zinc and Quality Attributes.

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Title: Optimising Cassava‐Yam Composite Gari for Improved Zinc and Quality Attributes.
Authors: Abano, Ernest Ekow1 (AUTHOR), Manyo, Amos1 (AUTHOR) amos.manyo@stu.ucc.edu.gh, Jha, Poulami1 (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 6/20/2026, Vol. 2026, p1-16. 16p.
Database: Business Source Ultimate
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Header DbId: bsu
DbLabel: Business Source Ultimate
An: 194722532
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Optimising Cassava‐Yam Composite Gari for Improved Zinc and Quality Attributes.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/20/2026, Vol. 2026, p1-16. 16p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/3598539
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      – Code: eng
        Text: English
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        PageCount: 16
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      – TitleFull: Optimising Cassava‐Yam Composite Gari for Improved Zinc and Quality Attributes.
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            NameFull: Abano, Ernest Ekow
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            NameFull: Manyo, Amos
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            NameFull: Jha, Poulami
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              M: 06
              Text: 6/20/2026
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              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
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