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Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids

dc.contributor.authorAlamu, E.O.en_US
dc.contributor.authorMaziya-Dixon, B.B.en_US
dc.contributor.authorMenkir, A.en_US
dc.contributor.authorOlaofe, O.en_US
dc.contributor.authorIrondi, E.A.en_US
dc.date.accessioned2016-04-21T07:17:21Zen_US
dc.date.available2016-04-21T07:17:21Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/73014en_US
dc.titleEffect of maturity stages and roasting method on the proximate composition of orange maize hybridsen_US
cg.authorship.typesCGIAR and developing country instituteen_US
cg.subject.iitaMAIZEen_US
dcterms.accessRightsLimited Accessen_US
dcterms.bibliographicCitationAlamu, 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.en_US
dcterms.extentp. 462-468en_US
dcterms.issued2015en_US
dcterms.languageenen_US
dcterms.subjectmaizeen_US
dcterms.subjecthybriden_US
dcterms.subjectroastingen_US
dcterms.subjecthusksen_US
dcterms.typeJournal Articleen_US
cg.contributor.affiliationInternational Institute of Tropical Agricultureen_US
cg.contributor.affiliationEkiti State Universityen_US
cg.contributor.affiliationKwara State Universityen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionWestern Africaen_US
cg.coverage.countryNigeriaen_US
cg.contributor.crpMaizeen_US
cg.coverage.iso3166-alpha2NGen_US
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.reviewStatusPeer Reviewen_US
cg.howPublishedFormally Publisheden_US
cg.journalGlobal Advanced Research Journal of Agricultural Scienceen_US
cg.issn2315-5094en_US
cg.volume4en_US
cg.issue8en_US


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