CGIAR
URI permanente para esta comunidadhttp://hdl.handle.net/123456789/22147
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4 resultados
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Ítem Chemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniques(Hindawi Limited) Buzera, A.; Nkirote, E.; Abass, A.; Orina, I.; Sila, D.Ítem Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia(Sciencedomain International) Awoyale, W.; Asiedu, R.; Kawalawu, W.K.; Abass, A.; Maziya-Dixon, Busie; Kromah, A.; Edet, M.; Mulbah, S.Ítem Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia(Informa UK Limited) Alamu, Emmanuel Oladeji; Gondwe, T.; Ayinde, O.; Akinwale, M.G.; Ntawuruhunga, P.; Awoyale, W.; Abass, A.; Maziya-Dixon, BusieÍtem Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots(MDPI) Awoyale, W.; Abass, A.; Amaza, P.; Oluwasoga, O.; Nwaoliwe, G.