Resultados de búsqueda - Institute of Food Science & Technology

Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing por Fernandez, María Verónica, Denoya, Gabriela Inés, Agüero, Maria Victoria, Vaudagna, Sergio Ramon, Jagus, Rosa Juana

“…Institute of Food Science & Technology…”
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Chemical properties and consumer acceptability of analogue rice produced from cassava (Manihot esculenta) and maize (Zea mays) por Karim, O.R., Olapade, G.M., Awoyale, W., Maziya-Dixon, B.B.

“…Nigerian Institute of Food Science and Technology…”
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Rejuvenating the Nigerian economy through promotion of the food value chain por Shittu, T.A., Olapade, A.A., Adeola, A.A., Oke, M.O., Awoyale, W., Karim, O.R., Abu, J.O.

“…Nigerian Institute of Food Science and Technology…”
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Effect of periodic vine pruning on the carotenoid profile of Umuspo 3 orange-fleshed sweet potato variety por Emetole, J.M., Ojimelukwe, P.C., Omodamiro, R.M., Ukom, A.N., Iheomamere, N.O., Onuigbo, E.O., Alamu, Emmanuel Oladeji

“…Nigerian Institute of Food Science and Technology…”
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Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots por Awoyale, W., Abass, A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Amaza, P.

“…Nigerian Institute of Food Science and Technology…”
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