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URI permanente para esta comunidadhttp://hdl.handle.net/123456789/2
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Ítem Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots(Nigerian Institute of Food Science and Technology) Awoyale, W.; Abass, A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie; Amaza, P.Ítem Breeding cassava to meet consumer preferences for product quality(Burleigh Dodds Science Publishing Limited) Abass, A.; Awoyale, W.; Sanni, Lateef O.; Shittu, T.Ítem Rejuvenating the Nigerian economy through promotion of the food value chain(Nigerian Institute of Food Science and Technology) Shittu, T.A.; Olapade, A.A.; Adeola, A.A.; Oke, M.O.; Awoyale, W.; Karim, O.R.; Abu, J.O.Ítem Report on the status of Attiéké production in Côte d’Ivoire(International Institute of Tropical Agriculture) Alamu, Emmanuel Oladeji; Abass, A.; Maziya-Dixon, Busie; Diallo, T.A.; Sangodoyin, M.A.; Kolawole, P.; Tran, T.; Awoyale, W.; Kulakow, Peter A.; Parkes E.; Kouamé, K.A.; Kouamé, K.; Amani, K.; Appi, A.; Dixon, A.Ítem Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes(Hindawi Limited) Abass, A.; Awoyale, W.; Ogundapo, A.T.; Oluwasoga, O.; Nwaoliwe, G.; Oyelekan, J.; Olarinde, L.Ítem Drivers of technical efficiency in cassava processing in Nigeria: implications for a commercializing food sector(University of Liege) Abass, A.; Olarinde, L.; Okoruwa, V.; Amaza, P.; Awoyale, W.; Alabi, T.; Ndavi, M.Ítem Chemical properties and consumer acceptability of analogue rice produced from cassava (Manihot esculenta) and maize (Zea mays)(Nigerian Institute of Food Science and Technology) Karim, O.R.; Olapade, G.M.; Awoyale, W.; Maziya-Dixon, B.B.Ítem Training manual for the production of cassava products in Liberia(International Institute of Tropical Agriculture) Awoyale, W.