Author: Alamu, Emmanuel Oladeji
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
- Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia
- Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
- Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
- 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
Author: Maziya-Dixon, Busie
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
- Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia
- Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
- Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties
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- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
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- Use of high quality cassava flour by bakery industries in Malawi
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