Ejemplares similares: Development of standard operating protocol for measurement of cassava root mealiness
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
- Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking
- Effect of Extrusion Cooking on Nutritional Value of Rice Flour
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
Autor: Osunbade, A.O.
- From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review
- Development of standard operating protocol for measurement of cassava root mealiness
- Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
Autor: Alamu, E.O.
- Contribution of Gliricidia sepium green leaf biomass on maize grain nutrient properties
- A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops
- Forest Africa Zambia Ltd: Agri-Innovation Report
- Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia
- Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning
- Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots