Výsledky vyhledávání - "AHAMEFULA, IKPEAMA"

Potential of cassava starch from TME 419 as suitable gelling agent in micropropagation of cassava (Manihot esculenta Crantz)

Autor: Egbichi N. A. Mbanaso, Chukwuemeka K. Nkere, Ahamefula Ikpeama, Amarachukwu O. Uzoechi

Publikováno v: African Journal of Plant Science. 11:403-407

Cassava starch from nine varieties, namely, NR 8082, TMS 97/2205, TMS 97/0162, TMS 92/0057, TMS 98/0505, TMS 92/0326, TMS 30572, TMS 82/0058, and TME 419 were evaluated for their suitability as gelling substitute to conventional gelling agents (gella

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c65af7420096afbb75cf9f05e51170a2
https://doi.org/10.5897/ajps2017.1323

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Akademický článek

Efficiency of a modified plastic tank as a bio-degradation system in Sub-Saharan African countries.

Autor: NWANKWO, CHIBUZO STANLEY, OKOYEUZU, CHIGOZIE FRANCIS, AHAMEFULA, IKPEAMA

Publikováno v: Research in Agricultural Engineering; 2020, Vol. 66 Issue 3, p89-96, 8p

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Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread

Autor: Chinyere Aniedu, K. C. Eleazu, Ahamefula Ikpeama, John Amajor, Chinedum Eleazu, Ike Ebenzer

Publikováno v: Preventive Nutrition and Food Science

IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84442372cda6d286c40b37ced4b32242
https://pubmed.ncbi.nlm.nih.gov/25054110

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