| dc.contributor.author | Alamu, E.O. |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Menkir, A. |
| dc.contributor.author | Olaofe, O. |
| dc.contributor.author | Irondi, E.A. |
| dc.date.accessioned | 2019-12-04T10:57:43Z |
| dc.date.available | 2019-12-04T10:57:43Z |
| dc.date.issued | 2015 |
| dc.identifier.citation | Alamu, E.O., Maziya-Dixon, B., Menkir, A., Olaofe, O. & Irondi, E.A. (2015). Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids. Global Advanced Research Journal of Agricultural Science, 4(8), 462-468. |
| dc.identifier.issn | 2315-5094 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/822 |
| dc.language.iso | en |
| dc.subject | Maize |
| dc.subject | Hybrid |
| dc.subject | Roasting |
| dc.subject | Husks |
| dc.title | Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Maize |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.contributor.affiliation | Ekiti State University |
| cg.contributor.affiliation | Kwara State University, Nigeria |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Maize |
| cg.journal | Global Advanced Research Journal of Agricultural Science |
| cg.howpublished | Formally Published |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 74929 |
