Search Results - Popoola, I.

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

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

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

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

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

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