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 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 Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials(Hindawi Limited) Awoyale, W.; Oyedele, H.A.; Maziya‐Dixon, B.Ítem The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods(Informa UK Limited) Awoyale, W.; Oyedele, H.; Maziya-Dixon, BusieÍtem 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 Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition(Frontiers Media) Awoyale, W.; Fadeni, F.R.; Maziya-Dixon, B.