CGIAR
URI permanente para esta comunidadhttp://hdl.handle.net/123456789/22147
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5 resultados
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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 Evaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties(Hindawi Limited) Shitta, N.S.; Abebe, A.T.; Oselebe, H.O.; Edemodu, A.; Alamu, Emmanuel Oladeji; Abberton, Michael T.; Maziya-Dixon, Busie; Adesokan, Michael; Fenta, B.; Abtew, W.G.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 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, Busie