H O Adetula
Datos Biográficos
| ID | 7253493 |
|---|---|
| NOMBRE | H O Adetula |
| NOMBRES | H |
| APELLIDO | O Adetula |
| FIRMA | ADETULA H O |
| AFILIACIONES | Sa'adu Zungur University |
| VERIFICADO | No |
| TOTAL DE OBRAS | 1 |
| TOTAL DE CITAS | 0 |
| OBRAS COMO AUTOR | 1 |
| OBRAS COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 1993 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 1993 |
| ÍNDICE H | 0 |
The potential of okro seed flour for weaning foods in West Africa
The use of maize, soybean and okro seed flours in weaning food formulation was investigated. Nine blends were made from the three flours: 90% maize‐10% soybean; 80% maize‐20% soybean; 70% maize‐30% soybean; 90% maize‐10% okro; 80% maize‐20% okro; 70% maize‐30% okro; 90% maize‐5% soybean‐5% okro; 80% maize‐10% soybean‐10% okro and 70% maize‐15% soybean‐15% okro. The inclusion of okro in the blend increased protein and fat relative to the soybean‐m…
Sin obras prominentes en esta página.
The potential of okro seed flour for weaning foods in West Africa
The use of maize, soybean and okro seed flours in weaning food formulation was investigated. Nine blends were made from the three flours: 90% maize‐10% soybean; 80% maize‐20% soybean; 70% maize‐30% soybean; 90% maize‐10% okro; 80% maize‐20% okro; 70% maize‐30% okro; 90% maize‐5% soybean‐5% okro; 80% maize‐10% soybean‐10% okro and 70% maize‐15% soybean‐15% okro. The inclusion of okro in the blend increased protein and fat relative to the soybean‐m…
African Botany and Ecology Studies (1 obra) · Agronomy (1 obra) · Animal science (1 obra) · Biology (1 obra) · Flavour (1 obra) · Food Science (1 obra) · Mathematics (1 obra) · Phytase and its Applications (1 obra) · Seed and Plant Biochemistry (1 obra) · Significant difference (1 obra)