Autor: Maziya-Dixon, B.B.
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
- Assessment of legume utilization among smallholder farmers in the Democratic Republic of Congo (DRC), Kenya, Rwanda and Nigeria
- Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
Autor: Alamu, Emmanuel Oladeji
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
- Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
Ejemplares similares: Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Identification and quantification of major carotenoids of deep yellow-fleshed yam (tropical Dioscorea dumetorum
- Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification
- Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
- Application of near infrared reflectance spectroscopy in screening of fresh cassava (Manihot esculenta crantz) storage roots for provitamin A carotenoids
- Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype
- Biofortification of maize with provitamin-A Carotenoids
Ejemplares similares: Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
- Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months
- Overview of COMFA+FISH instant porridge macronutrients
- Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes
- Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
- Registration of Obatanpa Gh" maize"
- Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia