Search Results - "Flours"

Engineering research to improve cassava processing technology by Kolawole, O.P., Agbetoye, L.A.S.

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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour by Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P.E., Alakonya, A., Vanlauwe, Bernard

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Processors' experience in the use of flash dryer for cassava-derived products in Nigeria by Ojide, M., Adegbite, S.A., Tran, T., Taborda, L.A., Chapuis, Arnaud, Lukombo, S., Totin, E., Sartas, Murat, Schut, Marc, López Lavalle, L.A., Dufour, D., Abass, A.

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Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system by Sarnavi, Hamed J., Precoppe, Marcelo, García Triñanes, Pablo, Chapuis, Arnaud, Tran, Thierry, Bradley, Michael S.A., Müller, Joachim

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Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable by Benayad, Asmaa, Taghouti, Mona, Benali, Aouatif, Zouahri, Abdelmajid, Bikri, Samir, Aboussaleh, Youssef, Benbrahim, Nadia, Agrawal, Shiv Kumar

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Procedures for recovering cassava clones distributed in vitro by Roca, W., Rodríguez, J.A., Mafla, G., Roa E, Julio César

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Evaluación de tres fábricas de harina de yuca y plátano by Alonso Alcalá, Lisímaco

Subjects: “…noncereal flours…”
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Evaluación de tres fábricas de harina de yuca y plátano - SEGUNDO INFORME ANEXOS 5 by Alonso Alcalá, Lisímaco

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Evaluación de tres fábricas de harina de yuca y plátano - SEGUNDO INFORME ANEXOS 6 by Alonso Alcalá, Lisímaco

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Iron bioavailability and utilization in rots fed cassava based complementary diets by Onabanjo, O.O., Maziya-Dixon, B.B., Oguntona, C.R., Olayiwola, I.O., Oguntona, B.E., Dixon, Alfred G.O.

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Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends by Karim, O.R., Olapade, G., Awoyale, W., Maziya-Dixon, Busie, Oyeyinka, S., Olawuyi, I.

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Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia by Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Olaniyan, B., Ntawuruhunga, P., Chikoye, David

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Multi-year field evaluation of nicotianamine biofortified bread wheat by Beasley, Jesse T., Bonneau, Julien P., Moreno-Moyano, Laura T., Callahan, Damien L., Howell, Kate S., Tako, Elad, Taylor, Julian, Glahn, Raymond P., Appels, Rudi, Johnson, Alexander A. T.

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Identificación de harinas de yuca (Manihot esculenta Crantz) con alto contenido proteico mediante espectroscopía de infrarrojo cercano (NIRS). Tesis (Magister en Ciencias Agrarias) by Jiménez Torres, PA

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New products of future potential in the Philippines cassava flour and grates by Loreto, Alan B., Orias, Ramón R.

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Study on cassava four processing and marketing in Indonesa by Damardjati, D.S., Widowati, S, Bottema, T, Henry, Guy

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Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals by Cattaneo, Florencia, Costamagna, Milena Soledad, Zampini, Iris Catiana, Sayago, Jorge Esteban, Alberto, María Rosa, Chamorro, Verónica Celeste, Pazos, Adriana Alejandra, Thomas-Valdés, S., Schmeda Hirschmann, G., Isla, María Inés

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Informe de la primera reunión de la mesa de consulta del proyecto CIAT - IIT - UNIVALLE - CIID sobre producción y uso de harina de yuca para consumo humano, 20 de marzo de 1986 by International Center for Tropical Agriculture

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Trigo espelta: evaluación de distintos tipos de harinas en la elaboración de panes de molde by Molfese, Elena Rosa, Di Pane, Francisco

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Training on Nutritious Food | Soya Fortified Tuwo | USAID 2021 by International Institute of Tropical Agriculture

Subjects: “…maize flour…”
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