Descubre y comparte nuestro conocimiento público

Se han encontrado 4 recursos

Resultados de búsqueda

Journal Article 2014

Autor: Alamu, E.O. Olaofe, O. Maziya-Dixon, B.B. Menkir, A.

Objective: The present study evaluated the effect of varieties and harvesting time on the physical characteristics and acceptability of boiled fresh yellow maize hybrids. Methodology and Results: Freshly harvested cobs from eight biofortified yellow maize hybrids, at three harvesting time (20, 27...

Enlace original: https://cgspace.cgiar.org/handle/10568/76051

Investigación en Agricultura
Enlace permanente
Alamu, E.O. ,  Olaofe, O. ,  Maziya-Dixon, B.B. ,  Menkir, A. ,  [Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids] ,  Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
Journal Article 2015

Autor: Alamu, E.O. Maziya-Dixon, B.B. Menkir, A. Olaofe, O. Irondi, E.A.
Enlace original: https://cgspace.cgiar.org/handle/10568/73014

Investigación en Agricultura
Enlace permanente
Alamu, E.O. ,  Maziya-Dixon, B.B. ,  Menkir, A. ,  Olaofe, O. ,  Irondi, E.A. ,  [Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids] ,  Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids
Journal Article 2015

Autor: Alamu, E.O. Maziya-Dixon, B.B. Menkir, A. Olaofe, O.
Enlace original: https://cgspace.cgiar.org/handle/10568/73006

Investigación en Agricultura
Enlace permanente
Alamu, E.O. ,  Maziya-Dixon, B.B. ,  Menkir, A. ,  Olaofe, O. ,  [Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids] ,  Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
Journal Article 2016

Autor: Alamu, E.O. Maziya-Dixon, B.B. Olaofe, O. Menkir, A.

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

Investigación en Agricultura
Enlace permanente
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

Selecciona los documentos para visualizarlos

Nombre del archivo Ver recurso
Marcar todos
Limpiar todo