Similar Items: Assessment of functional and pasting properties of fresh orange maize hybrids and open-pollinated varieties as influenced by genotype, harvesting time, and growing location
- Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): varietal, maturity, and boiling methods effects
- Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods
- Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
- Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid
- Fertility requirement of open pollinated and hybrid maize genotypes
- Datasets on the variations of minerals in biofortified cassava (Manihot esculenta Crantz) as a function of storage root portion, maturity and environment
Author: Alamu, Emmanuel Oladeji
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
- Situational analyses on cowpea value chain in Zambia: the case of an untapped legume
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Assessment of dietary diversity of mothers and children of 6-24 months from eastern and southern provinces of Zambia
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