Search Results - Nwaoliwe, G.

Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale by 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 by 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... by 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 by 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 by 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 by 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 by 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 by 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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