Autor: Abass, A.
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
Autor: Diallo, T.A.
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
Ejemplares similares: Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
- Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Report on the status of Attiéké production in Côte d’Ivoire
- Attiéké production is good business
- Retention of pro-vitamin a content in products from new biofortified cassava varieties
- Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour
Ejemplares similares: Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
- Report on the status of Attiéké production in Côte d’Ivoire
- Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
- Assessment of chemical properties of yellow-fleshed cassava (Manihot esculenta) roots as affected by genotypes and growing environments
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root