Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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7 resultados
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Ítem Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods(Informa UK Limited) Awoyale, W.; Oyedele, H.; Adenitan, A.A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem 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 Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour(Functional Food Center) Awoyale, W.; Alamu, Emmanuel Oladeji; Irondi, E.A.; Maziya-Dixon, Busie; Menkir, A.Ítem Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania(Elsevier) Abass, A.; Adegoke, G.O.; Awoyale, W.; Gaspar, A.; Mlingi, N.; Andrianavalona, V.; Sulyok, M.; Mneney, A.; Ranaivoson, L.R.Ítem Screening of some cassava starches for their potential applications in custard and salad cream productions(Springer) Akinwale, T.E.; Niniola, D.M; Abass, A.; Shittu, T.A.; Adebowale, A.; Awoyale, W.; Awonorin, S.; Adewuyi, S.; Eromosele, C.O.Ítem Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach(Frontiers Media) Awoyale, W.; Oyedele, H.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties(Informa UK Limited) Awoyale, W.; Oyedele, H.A.; Adenitan, A.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie