Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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56 resultados
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Ítem Assessment of heavy metals and microbial contamination of gari from Liberia(Wiley) Awoyale, W.; Asiedu, R.; Kawalawu, W.K.; Maziya-Dixon, Busie; Abass, A.; Edet, M.; Adetunji, M.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 Assessment of the chemical and trace metal composition of dried cassava products from Nigeria(Wageningen University & Research) Abass, A.; Awoyale, W.; Alamu, Emmanuel OladejiÍtem Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava(African Journal of Food, Agriculture, Nutrition and Development) Osunbade, A.O.; Alamu, E.O.; Awoyale, W.; Adesokan, M.; Nwaoliwe, G.; Akinwande, B.; Adejuyitan, A.; Lungaho, M.; Maziya-Dixon, B.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 Breeding cassava to meet consumer preferences for product quality(Burleigh Dodds Science Publishing Limited) Abass, A.; Awoyale, W.; Sanni, Lateef O.; Shittu, T.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 Development of standard operating protocol for measurement of cassava root mealiness(Springer) Osunbade, A.O.; Alamu, E.O.; Awoyale, W.; Adesokan, M.; Akinwande, B.; Adejuyitan, A.; Maziya-Dixon, B.Ítem Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour(Springer) Irondi, E.A.; Awoyale, W.; Oboh, G.; Boligon, A.A.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.