Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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Ítem Eswatini food: composition table(Ministry of Agriculture) Maziya-Dixon, Busie; Mdziniso, P.; Jele, B.; Zwane-Mdaka, S.; Ndwandwe, B.; Simelane, G.; Tsabedze-Zwane, N.; Sibiya, T.E.; Oguntona, T.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.Ítem Recipes for commonly consumed foods in Eswatini(International Institute of Tropical Agriculture) Maziya-Dixon, Busie; Mdziniso, P.; Jele, B.; Dlamini, N.; Nkwanyana, A.; Tsabedze, N.; Oguntona, T.Ítem 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