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dc.contributor.authorChinma, C.E.
dc.contributor.authorSangodele, E.A.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorKanampiu, F.
dc.contributor.authorUkachi, H.O.
dc.contributor.authorAjiboye, D.O.
dc.contributor.authorAlabi, M.O.
dc.contributor.authorAudu, Y.
dc.date.accessioned2019-12-04T11:04:45Z
dc.date.available2019-12-04T11:04:45Z
dc.date.issued2016-08
dc.identifier.citationChinma, C.E., Sangodele, E.A., Maziya-Dixon, B., Kanampiu, F., Ukachi, H.O., Ajiboye, D.O ..., & Audu, Y. (2016). Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour. In 18th World Congress of Food Science and Technology (IUFoST): greening the global food supply chain through innovation in food science and technology, 21-25, August, Dublin.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/1493
dc.language.isoen
dc.publisherThe International Union of Food Science and Technology (IUFoST)
dc.subjectRice
dc.subjectSupplements
dc.subjectSoybeans
dc.subjectTuwo
dc.subjectSensory
dc.subjectNutrition
dc.subjectAntioxidant
dc.titleSensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour
dc.typeConference Proceedings
cg.contributor.crpIntegrated Systems for the Humid Tropics
cg.contributor.crpMaize
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectGrain Legumes
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectSoybean
cg.howpublishedFormally Published
cg.publicationplaceDublin
cg.accessibilitystatusLimited Access
local.dspaceid80970
cg.targetaudienceScientists


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