Zobrazeno 1 - 10
of 78
pro vyhledávání: '"“Amala”"'
Autor:
Nkeiruka L. Nwanagba, Anthony N. Ukom, Justina N. Okoli, Charity O. Abonyi, Immaculata I. Okparauka, Chinechendu Ubadire-Agua
Publikováno v:
International Journal of Home Economics, Hospitality and Allied Research, Vol 1, Iss 2, Pp 246-256 (2022)
The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala. Unripe plantain and cocoyam tests acquired from Orie-ugba market in Umuahia were washed, str
Externí odkaz:
https://doaj.org/article/dd09436157744aa08ace7962e157e2af
Publikováno v:
PostScriptum: An Interdisciplinary Journal of Literary Studies, Vol 4, Iss 2, Pp 166-175 (2019)
When the Canadian Professor, public intellectual and philosopher, Herbert Marshall McLuhan, prophesied that “the world is fast becoming a global village”, man did not realise how fast this would be. Multiculturalism, Interculturalism, Transcultur
Externí odkaz:
https://doaj.org/article/6aac9db2b45140d086b51c0bcd91dc8f
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected b
Externí odkaz:
https://doaj.org/article/02ad417bda7f40a2b71c404f79cf43e6
Akademický článek
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Autor:
Sandó Kaisen
Publikováno v:
Spirituality Studies, Vol 6, Iss 1, Pp 62-63 (2020)
In his essay, Sandó Kaisen provides a zen-like consideration on three basic concepts of Buddhist epistemology, namely ālaya, āmala and manas, in order to relate them to the practice of Zazen, the sitting of Buddha, its aim as well as preconditions
Externí odkaz:
https://doaj.org/article/aa5e3e0b65c14c0aa783cedf73fc8f9d
Publikováno v:
FRPT - Ecommerce Snapshot. 2/2/2021, p10-10. 1/2p.
Publikováno v:
FRPT- Retail Snapshot. 2/2/2021, p17-17. 1/3p.
Autor:
Nwanagba, Nkeiruka L., Ukom, Anthony N., Okoli, Justina N., Abonyi, Charity O., Okparauka, Immaculata I., Ubadire-Agua, Chinechendu
The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala. Unripe plantain and cocoyam tests acquired from Orie-ugba market in Umuahia were washed, str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::b76ba17948ac63109eb7efbd5b8dd928
https://zenodo.org/record/7511193
https://zenodo.org/record/7511193
Autor:
Oriji, John N.
Publikováno v:
Cahiers d'Études Africaines, 2009 Jan 01. 49(196), 953-967.
Externí odkaz:
https://www.jstor.org/stable/40380044