Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nwabueze Tu"'
Autor:
Nwabueze Tu, Okwunodulu In
Publikováno v:
Acta Scientifci Nutritional Health. 3:91-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff137bcd54982508aaf70fe14c67df36
https://doi.org/10.31080/asnh.2019.03.0453
https://doi.org/10.31080/asnh.2019.03.0453
Autor:
Obasi Ne, Madu Ne, John O. Onuh, Asumugha Vu, Nwabueze Tu, Nikolaos A. Michael, G.I Onwuka, Iwe Mo
Publikováno v:
Agrotechnology.
Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0:100, 10:90, 20:80, 30:70, 40:60 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91902095b41d7c00b6a29f6929cf94f4
https://doi.org/10.4172/2168-9881.1000166
https://doi.org/10.4172/2168-9881.1000166
Publikováno v:
Agrotechnology.
High quality cassava flour (HQCF) processed from five different improved cassava varieties (TMS87164, NR8082, TME419, TMS0581 and TMS98/1632) were evaluated for their physicochemical, functional and pasting properties to determine their suitability f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9055f6dde90fcedf4168f2240ea3976a
https://doi.org/10.4172/2168-9881.1000167
https://doi.org/10.4172/2168-9881.1000167
Publikováno v:
Nigerian Food Journal; Vol 27, No 2 (2009)
No Abstract.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::47e18bbc9dbc10a07bdf0522fa872d23
https://www.ajol.info/index.php/nifoj/article/view/47489
https://www.ajol.info/index.php/nifoj/article/view/47489
Autor:
Nwabueze, TU, Otunwa, U
Publikováno v:
African Journal of Biotechnology; Vol 5, No 16 (2006)
African breadfruit (Treculia africana) hulls were supplemented at different levels with other organic food processing wastes (orange, plantain, cassava and soybean). Optimum supplementation of 40:60 (breadfruit hulls to each waste) was obtained. Prox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::06b5221581616d034213d367dfcea21e
https://www.ajol.info/index.php/ajb/article/view/43145
https://www.ajol.info/index.php/ajb/article/view/43145
Autor:
James S; Department of Food Science and Technology, College of Applied Food Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria., Nwabueze TU; Department of Food Science and Technology, College of Applied Food Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria., Onwuka GI; Department of Food Science and Technology, College of Applied Food Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria., Ndife J; Department of Food Science and Technology, College of Applied Food Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria., Usman MA; Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Nigeria.
Publikováno v:
Heliyon [Heliyon] 2020 Nov 20; Vol. 6 (11), pp. e05497. Date of Electronic Publication: 2020 Nov 20 (Print Publication: 2020).