This study evaluated the effects of harvesting time and husk on the proximate composition of boiled orange maize hybrids. Eight fresh orange maize hybrids were boiled with and without intact husk at 100oC using atmospheric cooking method and evaluated for proximate components. The results of anal...
Enlace original:
https://cgspace.cgiar.org/handle/10568/76986
Alamu, E.O.
,
Maziya-Dixon, B.B.
,
Olaofe, O.
,
Menkir, A.
,
[Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids]
,
Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids
