Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Adebowale Oluwaseun Osunbade"'
Autor:
Adebowale Oluwaseun Osunbade, Emmanuel Oladeji Alamu, Wasiu Awoyale, Aishat Bolanle Akinwande, Johnson Akinwumi Adejuyitan, Busie Maziya-Dixon
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractThe review attempted to evaluate the quality attributes and the preferred selected roots, tubers, and bananas (RTB) items (gari/eba, lafun, yam flour, pounded yam, boiled yam, and plantain flour) among the end-users in Nigeria’s rural, peri
Externí odkaz:
https://doaj.org/article/449d2102f7364fb19c5ea8b2aa153830
Autor:
Isabelle Linda Nguiadem Chomdom, Lora Forsythe, Tessy Madu, Benjamin Okoye, Adebowale Oluwaseun Osunbade, Ugo Chijioke, Noel Hubert Takam‐Tchuente, Olamide Olaosebikan, Abolore Bello, Busie Maziya-Dixon, Durodola Owoade, Robert Ndjouenkeu, Esther Biaton Njeufa, Franklin Ngoualem Kegah, Geneviève Fliedel, Béla Teeken
Publikováno v:
International Journal of Food Science & Technology
International Journal of Food Science and Technology
International Journal of Food Science and Technology
High quality characteristics of cassava roots, gari and eba (coloured boxes indicate high quality characteristics for each product)
Summary User’s preferences of cassava and cassava products along the value chain are supported by specific root
Summary User’s preferences of cassava and cassava products along the value chain are supported by specific root
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::671588c7a9b931e2faf710e1387e4db0
https://pubmed.ncbi.nlm.nih.gov/33776232
https://pubmed.ncbi.nlm.nih.gov/33776232