Zobrazeno 1 - 3
of 3
pro vyhledávání: '"N. T. Dziedzoave"'
Publikováno v:
International Journal of Food Science, Vol 2016 (2016)
The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat w
Externí odkaz:
https://doaj.org/article/81caf1a0ba664b5187f3f4b92028fc81
Autor:
K Adebayo, L Abayomi, A Abass, N T Dziedzoave, L Forsythe, R J Hillocks, R Gensi, R W Gibson, A J Graffham, P Ilona, U. K Kleih, R I Lamboll, G Mahende, A M Martin, G E Onumah, A W Orr, H Posthumus, L O Sanni, V Sandifolo, A Westby
Publikováno v:
Journal of Agricultural Extension, Vol 14, Iss 1 (2010)
Based on the premise that smallholders often get excluded as markets become more commercial, this paper draws lessons from the Cassava: Adding Value for Africa (C:AVA) Project by exploring the main issues and challenges facing extension service partn
Externí odkaz:
https://doaj.org/article/f8940bfb319e4d35a2b877e517c2a031
Publikováno v:
Plant Science International. 1:41-46
To improve the malting qualities of rice grain, paddy rice (Jasmine 85) was air-rested for 2 to 8 h while in steep and malted for 12 days at 28 ± 1°C. Out-of-steep moisture content, germination energy, shoot length, and diastatic activity of the ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::087a2de2c80ea533634f5a9e74995a35
https://doi.org/10.12735/psi.v1n1p41
https://doi.org/10.12735/psi.v1n1p41