Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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8 resultados
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Ítem Determinants of intensity of biomass utilization: evidence from cassava smallholders in Nigeria(MDPI) Adeyemo, T.; Amaza, P.; Okoruwa, V.; Akinyosoye, V.; Salman, K.; Abass, A.Ítem Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots(Nigerian Institute of Food Science and Technology) Awoyale, W.; Abass, A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie; Amaza, P.Ítem Comparative field evaluation of mechanized and manual cassava production operations: the case of cassava farmers in Ogun state of NigeriaAbass, A.; Okechukwu, R.; Gworgwor, N.; Amaza, P.; Awoyale, W.Ítem Adoption of mechanized postharvest cassava processing technologies, and the determinants of high quality cassava flour (HQCF) processing in TanzaniaAmaza, P.; Abass, A.; Bachwenkizi, B.; Towo, E.Ítem Increasing smallholders' intensity in cassava value web: effect on household food security in Southwest NigeriaAdeyemo, T.A.; Abass, A.; Amaza, P.; Okoruwa, V.; Akinyosoye, V.; Salman, K.K.Ítem Drivers of technical efficiency in cassava processing in Nigeria: implications for a commercializing food sector(University of Liege) Abass, A.; Olarinde, L.; Okoruwa, V.; Amaza, P.; Awoyale, W.; Alabi, T.; Ndavi, M.Ítem The impact of mechanized processing of cassava on farmers' production efficiency in Uganda(Informa UK Limited) Abass, A.; Amaza, P.; Bachwenkizi, B.; Wanda, K.Y.; Agona, A.; Cromme, N.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.