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 Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences(Informa UK Limited) Alamu, Emmanuel Oladeji; Ntawuruhunga, P.; Chileshe, P.; Olaniyan, B.; Mukuka, I.; Maziya-Dixon, BusieÍtem Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia(American Institute of Mathematical Sciences) Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie; Olaniyan, B.; Ntawuruhunga, P.; Chikoye, DavidÍtem 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 Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties(Informa UK Limited) Effah-Manu, L.; Wireko-Manu, F.D.; Agbenorhevi, J.K.; Maziya-Dixon, Busie; Oduro, I.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, Busie