Search Results

Refine Results
  1. Cover Image

    Breeding of cassava for low cyanogenic potential: problems, progress and prospects by Dixon, A., Asiedu, Robert, Bokanga, M.

    Published 1994
    Get full text
    Journal Article
  2. Cover Image

    Cassava based foods: how safe are they? by Bokanga, M., Otoo, E.

    Published 1994
    Get full text
    Conference Paper
  3. Cover Image

    The cyanogenic potential of cassava by Bokanga, M.

    Published 1994
    Get full text
    Conference Paper
  4. Cover Image

    Processing of cassava leaves for human consumption by Bokanga, M.

    Published 1994
    Get full text
    Conference Paper
  5. Cover Image

    Importance of cassava processing for production in subSaharan Africa by Nweke, F.I., Bokanga, M.

    Published 1994
    Get full text
    Conference Paper
  6. Cover Image

    Biotechnology and cassava processing in Africa by Bokanga, M.

    Published 1995
    Get full text
    Journal Article
  7. Cover Image

    Contraints in food and nutrition research by Bokanga, M.

    Published 1992
    Get full text
    Book Chapter
  8. Cover Image

    Traditional African methods for cassava processing and utilization and research needs by Eggleston, G., Bokanga, M., Jeon, Y.W.

    Published 1992
    Get full text
    Conference Paper
  9. Cover Image

    Mechanisms of the elimination of cyanogens from cassava during traditional processing by Bokanga, M.

    Published 1992
    Get full text
    Conference Paper
  10. Cover Image

    Cassava fermentation and the industrialization of cassava food production by Bokanga, M.

    Published 1992
    Get full text
    Conference Paper
  11. Cover Image

    Current status of cassava processing technology in semiarid areas of Central and West Africa. In The small processor and development of local food industries for market economy by Tshiunza, M., Okechukwu, R.U., Bokanga, M., Dixon, Alfred G.O.

    Published 2004
    Get full text
    Conference Paper
  12. Cover Image

    Sensory texture profiling and development of standard rating scales for pounded yam by Otegbayo, B., Aina, J., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert

    Published 2005
    Get full text
    Journal Article
  13. Cover Image

    Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

    Published 2005
    Get full text
    Journal Article
  14. Cover Image

    Genotypic and tissue differences in biosynthetic activity for linamarin production in cassava by Chukwumah, Y., Ng, S.Y.C., Bokanga, M.

    Published 1997
    Get full text
    Journal Article
  15. Cover Image

    Fried yam chips: from a traditional favorite to a modern food product by Bokanga, M., Abass, A., Olorunda, A.O., Asiedu, R.

    Published 2003
    Get full text
    Conference Paper
  16. Cover Image

    Pasting characteristics as indicators of food textural quality in pounded yam by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

    Published 2003
    Get full text
    Conference Paper
  17. Cover Image

    Food quality attributes of Pona yam by Otegbayo, B., Achidi, A., Asiedu, Robert, Bokanga, M.

    Published 2003
    Get full text
    Conference Paper
  18. Cover Image

    Genetic diversity of organoleptic properties in water yam (Dioscorea alata L.) by Egesi, Chiedozie N., Asiedu, Robert, Egunjobi, J.K., Bokanga, M.

    Published 2003
    Get full text
    Journal Article
  19. Cover Image

    Loss of residual cyanogens in a cassava food during storage by Onabolu, A., Oluwole, O., Bokanga, M.

    Published 2002
    Get full text
    Journal Article
  20. Cover Image

    Processing factors affecting the level of residual cyanohydrins in gari by Onabolu, A., Oluwole, O., Rosling, H., Bokanga, M.

    Published 2002
    Get full text
    Journal Article

Search Tools: