Resultados de búsqueda - Oluwasoga, O.

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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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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