Search Results - Bokanga, M.

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  1. Cover Image

    The cyanogenic potential of cassava by Bokanga, M.

    Published 1994
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    Conference Paper
  2. Cover Image

    Processing of cassava leaves for human consumption by Bokanga, M.

    Published 1994
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    Conference Paper
  3. Cover Image

    Biotechnology and cassava processing in Africa by Bokanga, M.

    Published 1995
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    Journal Article
  4. Cover Image

    Contraints in food and nutrition research by Bokanga, M.

    Published 1992
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    Book Chapter
  5. Cover Image

    Mechanisms of the elimination of cyanogens from cassava during traditional processing by Bokanga, M.

    Published 1992
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    Conference Paper
  6. Cover Image

    Cassava fermentation and the industrialization of cassava food production by Bokanga, M.

    Published 1992
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    Conference Paper
  7. Cover Image

    Distribution of cyanogenic potential in the cassava germplasm by Bokanga, M.

    Published 1994
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    Journal Article
  8. Cover Image

    Cassava based foods: how safe are they? by Bokanga, M., Otoo, E.

    Published 1994
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    Conference Paper
  9. Cover Image

    Cassava in the production of bread and bakery products by Omoaka, P., Bokanga, M.

    Published 1994
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    Conference Paper
  10. Cover Image

    Importance of cassava processing for production in subSaharan Africa by Nweke, F.I., Bokanga, M.

    Published 1994
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    Conference Paper
  11. Cover Image

    Bringing technological innovations to African smallholder farmers through intellectual property and technology transfer management: The AATF approach by Boadi, R.Y., Bokanga, M.

    Published 2006
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    Conference Paper
  12. Cover Image

    Breeding of cassava for low cyanogenic potential: problems, progress and prospects by Dixon, A., Asiedu, Robert, Bokanga, M.

    Published 1994
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    Journal Article
  13. Cover Image

    Loss of residual cyanogens in a cassava food during storage by Onabolu, A., Oluwole, O., Bokanga, M.

    Published 2002
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    Journal Article
  14. Cover Image

    Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam) by Otegbayo, B., Bokanga, M., Asiedu, Robert

    Published 2011
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    Journal Article
  15. Cover Image

    New food products from cassava by Onabolu, A., Abass, A., Bokanga, M.

    Published 2003
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    Libro
  16. Cover Image

    Traditional African methods for cassava processing and utilization and research needs by Eggleston, G., Bokanga, M., Jeon, Y.W.

    Published 1992
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    Conference Paper
  17. Cover Image

    Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

    Published 2005
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    Journal Article
  18. Cover Image

    Genotypic and tissue differences in biosynthetic activity for linamarin production in cassava by Chukwumah, Y., Ng, S.Y.C., Bokanga, M.

    Published 1997
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    Journal Article
  19. Cover Image

    Pasting characteristics as indicators of food textural quality in pounded yam by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

    Published 2003
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    Conference Paper
  20. Cover Image

    Food quality attributes of Pona yam by Otegbayo, B., Achidi, A., Asiedu, Robert, Bokanga, M.

    Published 2003
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    Conference Paper

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