Centro Africano del Arroz (AfricaRice)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/55712
Examinar
7 resultados
collection.search.results.head
Ítem Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin(Springer) Tang, E.N.; Ndindeng, S.A.; Onaga, G.; Ortega-Beltran, A.; Falade, T.D.O.; Djouaka, R.F.; Frei, M.Ítem Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis ) fruit powder(Wiley) Eyenga, E.-F.; Tang, E.N.; Achu, M.B.L.; Boulanger, R.; Mbacham, W.F.; Ndindeng, S.A.Ítem Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties(Wiley) Zohoun, E.V.; Ndindeng, S.A.; Soumanou, M.M.; Tang, E.N.; Bigoga, J.; Manful, J.; Sanyang, S.; Akissoe, N.H.; Futakuchi, K.Ítem Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration(Wiley) Tang, E.N.; Ndindeng, S.A.; Bigoga, J.; Traoré, K.; Silué, D.; Futakuchi, K.Ítem Rice residues can be converted to functional health nutrients through mushroom Pleurotus ostreatus (Jacq. ex Fr.) Kummer production(Kasetsart University and Development Institute) Tang, E.N.; Ngome, F.A.; Ndindeng, S.A.; Bigoga, J.D.; Suh, C.; Moreira, J.Ítem Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety(Wiley) Zohoun, E.V.; Tang, E.N.; Soumanou, M.M.; Manful, J.; Akissoe, N.H.; Bigoga, J.; Futakuchi, K.; Ndindeng, S.A.Ítem The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour(Springer) Levai, L.D.; Tang, E.N.; Monono, Y.E.; NDikum, S.B.; Eyenga, E.F.; Sumbele, S.A.; Ngane, B.K.; Schneider, J.; Birmingham, T.; NDindeng, S.A.; NGome, F.A.