Cowpea flour innovation in a traditional dish and its acceptability in selected areas of Oyo division
Illus., tables. Bibliography p. 270-286. Summaries (En). Thesis (Dr. Ph.)
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| Principais autores: | , |
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| Formato: | Texto biblioteca |
| Idioma: | |
| Publicado em: |
(Ibadan) (Nigeria) (npub)
1980
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| Assuntos: | COWPEAS, FEEDING PREFERENCES, VIGNA UNGUICULATA, FLOURS, VEGETABLE PULPS, NUTRITIVE VALUE, ORGANOLEPTIC PROPERTIES, PROTEINS, FOODS, FEEDING HABITS, CHEMICAL COMPOSITION, DRIED VEGETABLES, ANALYTICAL METHODS, TESTING, RETAIL MARKETING, NIEBE, PREFERENCE ALIMENTAIRE, CAUPI, PREFERENCIAS ALIMENTARIAS, FARINE, PULPE DE LEGUME, VALEUR NUTRITIVE, PROPRIETE ORGANOLEPTIQUE, PROTEINE, PRODUIT ALIMENTAIRE, COMPORTEMENT ALIMENTAIRE, COMPOSITION CHIMIQUE, LEGUME DESHYDRATE, TECHNIQUE ANALYTIQUE, TESTAGE, VENTE AU DETAIL, HARINAS, PULPAS DE LEGUMBRES, VALOR NUTRITIVO, PROPIEDADES ORGANOLEPTICAS, PROTEINAS, ALIMENTOS, HABITOS ALIMENTARIOS, COMPOSICION QUIMICA, HORTALIZAS SECAS, TECNICAS ANALITICAS, ENSAYO, VENTA AL POR MENOR, |
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| Resumo: | Illus., tables. Bibliography p. 270-286. Summaries (En). Thesis (Dr. Ph.) |
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