Author: Agre, A.P.
- Food quality profile of pounded yam and implications for yam breeding
- Standard Operating Procedure (SOP) for establishment tam seedling nursery
- Standard Operating Procedure (SOP) for yam multiplication in Semi-Autotrophic Hydroponics
- Standard Operating Procedure (SOP) for yam trial management
- Standard Operating Procedure (SOP) for yam hybridization
- Standard Operating Procedure (SOP) for site selection and field layout in yam breeding
Author: Edemodu, A.
- Standard Operating Procedure (SOP) for establishment tam seedling nursery
- Standard Operating Procedure (SOP) for yam multiplication in Semi-Autotrophic Hydroponics
- Standard Operating Procedure (SOP) for yam trial management
- Standard Operating Procedure (SOP) for yam hybridization
- Standard Operating Procedure (SOP) for site selection and field layout in yam breeding
- Standard Operating Procedure (SOP) for harvest and post-harvest management of yam
Similar Items: Flagship Project 2: Adapted Productive Varieties and Quality Seed of RTB Crops
- Tools4SeedSystems: Setting the scene
- User guide to the toolbox for working with root, tuber and banana seed systems. RTB User guide
- Latent bacterial wilt and viral infection burden in the seed potato system in Ethiopia: Policy implications for seed potato
- Tackling the pre-basic seed system bottleneck
- Sweetpotato seed systems in sub-saharan Africa: A literature review to contribute to the preparation of conceptual frameworks to guide practical interventions for root, tuber and banana seed systems.
- Can small still be beautiful? Moving local sweetpotato seed systems to scale in sub-Saharan Africa.
Similar Items: Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
- Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
- Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari