Resultados de búsqueda - Nwaoliwe, G.

Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale por Adewopo, J., Lungaho, M., Aiyedun, K., Nwaoliwe, G.

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Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale por Adewopo, J., Lung’aho, M., Aiyedun, K., Nwaoliwe, G.

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Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cas... por Awoyale, W., Abass, A., Amaza, P., Oluwasoga, O., Nwaoliwe, G.

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Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices por Nwaoliwe, G., Alamu, Emmanuel Oladeji, Sanusi, R., Maziya-Dixon, Busie

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Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes por Abass, A., Awoyale, W., Ogundapo, A.T., Oluwasoga, O., Nwaoliwe, G., Oyelekan, J., Olarinde, L.

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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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