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URI permanente para esta comunidadhttp://hdl.handle.net/123456789/2
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15 resultados
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Ítem Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties(Informa UK Limited) Alamu, Emmanuel Oladeji; Gondwe, T.N.P.; Phumzile, M.; Maziya-Dixon, B.B.Ítem Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods(Informa UK Limited) Awoyale, W.; Oyedele, H.; Adenitan, A.A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour(Functional Food Center) Awoyale, W.; Alamu, Emmanuel Oladeji; Irondi, E.A.; Maziya-Dixon, Busie; Menkir, A.Ítem Relationship between serum aflatoxin concentrations and the nutritional status of children aged 6-24 months from Zambia(Informa UK Limited) Alamu, Emmanuel Oladeji; Gondwe, T.; Akello, J.; Maziya-Dixon, B.B.; Mukanga, M.Ítem Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt(Wiley) Eze, C.M.; Aremu, K.O.; Alamu, Emmanuel Oladeji; Okonkwo, T.M.Ítem Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties(Wiley) Maziya-Dixon, B.B.; Alamu, Emmanuel Oladeji; Faustina, Dufie W.M.; Asiedu, RobertÍtem Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes(Frontiers Media) Kareem, B.; Irondi, E.A.; Alamu, Emmanuel Oladeji; Ajani, E.O.; Abass, A.; Parkes, Elizabeth Y.; Maziya-Dixon, BusieÍtem Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach(Frontiers Media) Awoyale, W.; Oyedele, H.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem 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, BusieÍtem Evaluation of cassava processing and utilization at household level in Zambia(Springer) Alamu, Emmanuel Oladeji; Ntawuruhunga, Pheneas; Chibwe, T.; Mukuka, I.; Chiona, M.