Similar Items: Eswatini food: composition table
- Recipes for commonly consumed foods in Eswatini
- West African food composition table / Table de composition des aliments d’Afrique de l’Ouest
- The Periodic Table of Food Initiative (PTFI): An initial list of the world’s food diversity for compositional investigation
- Composition of fractions from air-classified wheat flour
- Table of Contents
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
Author: Maziya-Dixon, Busie
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Drivers of vegetable consumption in urban Nigeria: Food choice motives, knowledge, and self-efficacy
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
- Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations