Autor: Alamu, Emmanuel Oladeji
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use
Autor: Chimphepo, L.
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use
Ejemplares similares: Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use
- The influence of variety and processing on the physicochemical and functional properties of cassava starch and flour
- Standard for cassava products in Malawi
- Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
Ejemplares similares: Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
- Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use
- Effect of cassava flour variety and concentration on bread loaf quality
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences