Figure 2. Appearance of bleached cassava roots coated with the formulation of starch, 20% Garcinia kola oil and 5 % coconut microfibre

From

Shelf-Life Extension of Fresh Cassava (Manihot Esculenta Crantz) Roots by Starch Gel Coating and Edible Materials

Adjouman Yao Désiré, Konan Amoin Georgette, Adou Marc, Doh Amenan Aline, Tetchi Fabrice Achille, Amani N’Guessan Georges

Journal of Food and Nutrition Research. 2023, 11(10), 621-629 doi:10.12691/jfnr-11-10-3