Effects of Variety and Drying Methods on the Nutrient Retention in Tomato (Solanum lycopersicum L.) Slices.

Autor: Babatunde, O. E., Onabanjo, O. O., Adebowale, A. A., Adegunwa, M. O., Sobukola, O. P., Kajihausa, O. E., Omohimi, C. I., Dairo, O. U., Abdulsalam-Saghir, P., Sanni, L. O., Siwoku, B., Okoruwa, A. E.

Publikováno v: Nigerian Food Journal; 2023, Vol. 41 Issue 1/2, p104-115, 12p

Study of the mineral composition of different NIgerian yam flours

Autor: Omohimi, C I, Piccirillo, C, Ferraro, Vincenza, Al., Et

Publikováno v: 1. Congress On Food Structure Design
1. Congress On Food Structure Design, 2014, Porto, Portugal. Universidade do Minho, Departamento de Engenharia Biológica, 2014

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::df1b7800446b14cd288bb202b17b0311
https://hal.inrae.fr/hal-02740190