Similar Items: Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
- Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
- Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin
- Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
- Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
- Improved propagation methods to raise the productivity of yam (dioscorea rotundata poir.)
- Interaction among cultural factors in microtuberization of white yam (dioscorea rotundata)