Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lucia Ogunsumi"'
Autor:
Olateju Dolapo Adeyolanu, Kayode Stephen Are, Ayodele Olumide Adelana, Gabriel Akinboye Oluwatosin, Oluwabunmi Aderonke Denton, Olufunmilayo Titilayo Ande, Olugbenga Egbetokun, Lucia Ogunsumi, James Alabi Adediran
Publikováno v:
Eurasian Journal of Soil Science, Vol 7, Iss 4, Pp 337-345 (2018)
To successfully manage soil quality for sustainable crop production, there is need to identify issues affecting it. These are problems facing the capacity of soil to perform its functions and thus reducing its productivity. In addition, the similarit
Externí odkaz:
https://doaj.org/article/edafc23498814f389da3fe47f8c51721
Autor:
Oluwabunmi Aderonke Denton, O T Ande, Olugbenga Egbetokun, Gabriel A. Oluwatosin, Ayodele Olumide Adelana, Lucia Ogunsumi, Kayode Stephen Are, Olateju Dolapo Adeyolanu, James Alabi Adediran
Publikováno v:
Volume: 7, Issue: 4 337-345
Eurasian Journal of Soil Science
Eurasian Journal of Soil Science, Vol 7, Iss 4, Pp 337-345 (2018)
Eurasian Journal of Soil Science
Eurasian Journal of Soil Science, Vol 7, Iss 4, Pp 337-345 (2018)
To successfully manage soil quality for sustainable crop production, there is need to identify issues affecting it. These are problems facing the capacity of soil to perform its functions and thus reducing its productivity. In addition, the similarit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::221afe0c2f49bb69ca3ed76fed2e24d8
https://dergipark.org.tr/tr/pub/ejss/issue/37778/455128
https://dergipark.org.tr/tr/pub/ejss/issue/37778/455128
Autor:
Lucia Ogunsumi
Publikováno v:
Agriculture and Biology Journal of North America. 2:23-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbd8401da8fee2e2ed4b93857569df4b
https://doi.org/10.5251/abjna.2011.2.1.23.28
https://doi.org/10.5251/abjna.2011.2.1.23.28
Publikováno v:
Food Science and Technology Research. 7:319-322
The proximate and functional properties of yam bean were determined in five-flour form as raw, boiled, fermented, roasted and malted. The functional properties determined were water absorption, fat absorption gelation, emulsion and foam capacities as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e68036583343152c3693c6ec87c28c7
https://doi.org/10.3136/fstr.7.319
https://doi.org/10.3136/fstr.7.319