Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Adetunji Ismael Lawal"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 202-209 (2022)
This study investigated the effects of blanching, drying and storage conditions on the quality characteristics of sweet potato leaves (SWPL). SWPL (unblanched and steamed blanched at 90 C for 1 min) were oven-dried (50 C for 72 hours), packaged
Externí odkaz:
https://doaj.org/article/77c8accc3e324b1ebd390d98a988dc6d
Autor:
Dickson Junior NWOSU, Mayowa Raphael OLUBIYI, Sunday Ezekiel ALADELE, Benson APUYOR, Anthony Ugochukwu OKERE, Adetunji Ismael LAWAL, Gloria AFOLAYAN, Abisoye Oyepero OJO, Christopher NWADIKE, Myung-Chul LEE, Edna Chidinma NWOSU
Publikováno v:
Journal of Plant Development, Vol 26, Pp 67-76 (2019)
An experiment was conducted at the Central Services Laboratory of the National Cereals Research Institute, Badeggi, Nigeria to evaluate proximate and mineral composition of eight soybean accessions (NG/MR/11/11/060, NG/SA/07/100, NG/SA/JAN/09/48, NGB
Externí odkaz:
https://doaj.org/article/bc19876e52fc4a3d8969ae47989054e1
Autor:
Anthony U. Okere, Edna Chidinma Nwosu, Mayowa Raphael Olubiyi, Myung-Chul Lee, Abisoye Oyepero Ojo, Christopher Nwadike, Dickson Junior Nwosu, Gloria Afolayan, S.E. Aladele, Benson Apuyor, Adetunji Ismael Lawal
Publikováno v:
Journal of Plant Development, Vol 26, Pp 67-76 (2019)
An experiment was conducted at the Central Services Laboratory of the National Cereals Research Institute, Badeggi, Nigeria to evaluate proximate and mineral composition of eight soybean accessions (NG/MR/11/11/060, NG/SA/07/100, NG/SA/JAN/09/48, NGB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::877bb2f952a6c67e6da2b51219a6d17f
http://www.plant-journal.uaic.ro/docs/2019/7.pdf
http://www.plant-journal.uaic.ro/docs/2019/7.pdf
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e3728
Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough ‘amala’ (WASDA) - commonly produce from white yam flour, would enhance cocoyam utilization and reduce pressure on white
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d45ed178f220d8c6080492788ba53bf
https://doi.org/10.15414/jmbfs.3728
https://doi.org/10.15414/jmbfs.3728