Similar Items: Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
- SOP for water absorption capacity and cooking time in beans
- Assessment of genotypic variability and genome‐wide association analysis of cooking time and canning quality traits in common bean (Phaseolus vulgaris L.)
- Evaluation of resources in the study of industrial and culinary properties for the varietal characterization of rice (Oryza sativa L.) = Evaluación de recursos para el estudio de las propiedades industriales y culinarias para la caracterización varietal de arroz (Oryza sativa L.)
- Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile
- Diversity breeding program on common bean (Phaseolus vulgaris L.) targeting rapid cooking and iron and zinc biofortification
- Evaluación de la calidad culinaria y molinera del arroz