Resultados de búsqueda - Popoola, I.

Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition por Alamu, Emmanuel Oladeji, Popoola, I., Maziya-Dixon, B.B.

Enlace del recurso

Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend por Maziya-Dixon, B.B., Alamu, Emmanuel Oladeji, Popoola, I.O., Yomeni, M.

Enlace del recurso

Nutritional evaluation and consumer preference of legume fortified maize-meal porridge por Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Popoola, I., Gondwe, T.N.P., Chikoye, David

Enlace del recurso

Assessment of legume utilization among smallholder farmers in the Democratic Republic of Congo (DRC), Kenya, Rwanda and Nigeria por Popoola, I., Maziya-Dixon, B.B., Katengwa, S., Sanginga, J., Woomer, P.L., Sangodele, E., Kanampiu, F.K.

Enlace del recurso

Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties por Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Ferede-Menkir, R., Popoola, I., Asiedu, Robert, Gondwe, T.N.P.

Enlace del recurso