3 Art�culos

Comparative sensory evaluation of Agidi made from hungry rice (Acha) (Digitaria exilis) and corn (Zea mays).

Acceso

en l�nea

Agomoh-Adeoye Queen Chisom,David Humble Chika,Happiness Chidinma Ezenwa

This work evaluated the Comparative sensory properties of agidi made from hungry rice (acha/ Digitaria exilis) and maize (zea mays)?. The production of hungry rice and maize were made up of the following recipe: 1200g hungry rice, 300g of chewable cow bo... ver m�s

Revista: Sustainability, Agru, Food and Environmental Research Formato: Electr�nico

Tabla de contenido: Vol: 8 Num: 3 Par: 0 A�o: 2020

Sensory evaluation of complementary food based on cooking banana (musa spp.)and African yam bean (sphenostylis stenrcarpa)

Acceso

en l�nea

Adeoye-Agomoh Queen Chisom,Happiness Chidinma Ezenwa

This study evaluated the sensory qualities of infant complementary food based on cooking banana (CB) (Musa sapientum) and African yam bean (AYB) (Sphenostylis stenocarpa). These raw materials were purchased from Nkwoegwu local market in Umuahia North Loc... ver m�s

Revista: Sustainability, Agru, Food and Environmental Research Formato: Electr�nico

Tabla de contenido: Vol: 6 Num: 1 Par: 0 A�o: 2018

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