Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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Ítem Engineering research to improve cassava processing technology(Walter de Gruyter GmbH) Kolawole, O.P.; Agbetoye, L.A.S.Ítem A survey of improved gari frying methods(Walter de Gruyter GmbH) Samuel, T.M.; Igbeka, J.C.; Kolawole, O.P.Ítem Cassava mash dewatering parameters(Walter de Gruyter GmbH) Kolawole, O.P.; Agbetoye, L.A.S.; Ogunlowo, A.S.Ítem Strength and elastic properties of cassava tuberKolawole, O.P.; Agbetoye, L.A.S.; Ogunlowo, A.S.Ítem Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)Sangodoyin, O.M.; Alamu, Emmanuel Oladeji; Diallo, T.A.; Kolawole, O.P.; Abass, A.; Maziya-Dixon, Busie; Kulakow, Peter A.; Parkes, Elizabeth Y.; Adesokan, Michael; Jekayinfa, S.O.; Olajide, J.O.Ítem Evaluation of cassava mash dewatering methodsKolawole, O.P.; Agbetoye, L.A.S.; Ogunlowo, A.S.