Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
Examinar
4 resultados
collection.search.results.head
Ítem Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blendsKarim, O.R.; Olapade, G.; Awoyale, W.; Maziya-Dixon, Busie; Oyeyinka, S.; Olawuyi, I.Ítem Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari(Informa UK Limited) Awoyale, W.; Oyedele, H.A.; Adenitan, A.A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Evaluation of the chemical composition and functional properties of gari from Liberia(Faculty of Food Technology Osijek) Awoyale, W.; Kawalawu, W.K.; Asiedu, R.; Maziya-Dixon, Busie; Abass, A.; Edet, M.Ítem Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition(Frontiers Media) Awoyale, W.; Fadeni, F.R.; Maziya-Dixon, B.