Search Results - "G."

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  1. Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage by Burgos, G., Auqui, S., Amoros, W., Salas, E., Bonierbale, Merideth W.

    Published 2009
    “…Significant variation due to genotype, environment and genotype × environment (G × E) interaction was found. AA concentration in freshly harvested raw, peeled tubers ranged from 22.2 to 121.4 mg/100 g on a dry weight basis (DW) and from 6.5 to 36.9 mg/100 g on a fresh weight basis (FW) with the accession 704393 showing the highest levels of AA in all three locations. …”
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    Journal Article
  2. Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” by Burgos, G., Haan, Stef de, Salas, E., Bonierbale, Merideth W.

    Published 2009
    “…The protein, iron, zinc and calcium concentration of cooked chuño of the nine cultivars evaluated ranged from 0.49 to 1.15 g, from 0.29 to 0.65 mg, from 0.04 to 0.14 mg and from 18.9 to 31.0 mg per 100 g on a fresh weight basis, respectively. …”
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    Journal Article
  3. Cassava (Manihot esculenta Crantz) stems quality for root production effectiveness by Yomeni, M.O., Akoroda, M.O., Dixon, Alfred G.O.

    Published 2012
    “…All cuttings of 25-cm long do not have the same number of nodes (varied from 5-16 nodes), diameter (1.8-3.1 cm) and weight (48-110 g). There was no significant difference (p>0.05) in yield among stakes from the basal, basal-middle, top-middle and top of the stem. …”
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    Conference Proceedings

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