Search Results - "the Roots"

  1. Development of standard operating protocol for measurement of cassava root mealiness by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

    Published 2024
    “…One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. …”
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    Journal Article
  2. Retention of carotenoids in cassava roots submitted to different processing methods by Chávez, A. Lezcano, Sanchez, T., Ceballos, H., Rodriguez-Amaya, Delia B., Nestel, Penelope, Tohme, J., Ishitani, M.

    Published 2007
    “…True retention of β‐carotene from cassava roots that had been boiled, oven‐dried, sun‐dried, shadow‐dried, or used for gari preparation was measured. …”
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    Journal Article
  3. Root nitrogen transformation and mineral composition in selected forage legumes by Nnadi, L.A., Haque, I.

    Published 1988
    “…Also examines the effect of P application on the biomass production and mineral composition on the tops and roots of these legumes.…”
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    Journal Article
  4. Fine root dynamics of shaded cacao plantations in Costa Rica by Muñoz Arboleda, Fernando, Beer, JW

    Published 2001
    “…Root turnover may contribute a significant proportion of recycled nutrients in agroforestry systems and competition between trees and crops for nutrients and water may depend on temporal fine root regrowth patterns. …”
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    Journal Article
  5. Genetic analysis of resistance to fusarium root rot in common bean by Mukankusi, Clare Mugisha, Derera, J., Melis, R, Gibson, PT, Buruchara, Robin Arani

    Published 2011
    “…Fusarium root rot (FRR) is a major disease of common bean worldwide. …”
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    Journal Article

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