Autor: Akoni, S.
Autor: Asiedu, Robert
Ejemplares similares: Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots
- Tuber bulking maturity assessment of elite and advanced potato clones protocol
- Effect of fiber on physiochemical properties of digesta and fecal microbial composition in pigs
- Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
- Eliciting market demand for advanced breeding clones of roots, tuber and banana crops in Uganda, Nigeria and Cote D Ivoire
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
Ejemplares similares: Traditional African methods for cassava processing and utilization and research needs
- Utilization and processing of maize: IITA research guide, No. 35
- Mechanisms of the elimination of cyanogens from cassava during traditional processing
- Characterizing the desirability of postharvest technologies for African conditions
- Diversity of post-harvest quality traits among the world cassava germplasm
- Cassava fermentation and the industrialization of cassava food production
- Carotenoids retention in biofortified yellow cassava processed with traditional African methods