Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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6 resultados
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Ítem Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root(Functional Food Center) Awoyale, W.; Abass, A.; Maziya-Dixon, BusieÍtem Processors' experience in the use of flash dryer for cassava-derived products in Nigeria(Frontiers Media) Ojide, M.; Adegbite, S.A.; Tran, T.; Taborda, L.A.; Chapuis, Arnaud; Lukombo, S.; Totin, E.; Sartas, Murat; Schut, Marc; López Lavalle, L.A.; Dufour, D.; Abass, A.Ítem Cassava flour and starch: processing technology and utilization(Wiley) Shittu, T.A.; Alimi, B.A.; Wahab, B.; Sanni, Lateef O.; Abass, A.Ítem The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread(Faculty of Food Technology Osijek) Rasaq, S.A.; Shittu, T.A.; Fadimu, G.J.; Abass, A.; Omoniyi, O.Ítem Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots(MDPI) Awoyale, W.; Abass, A.; Amaza, P.; Oluwasoga, O.; Nwaoliwe, G.Ítem Development of a pilot scale energy efficient flash dryer for cassava flour(Elsevier) Adegbite, S.A.; Asiru, W.B.; Sartas, M.; Tran, T.; Taborda, L.A.; Chapuis, Arnaud; Ojide, M.; Abass, A.