Ejemplares similares: Mitigation of aokusami (beany flavour) in a novel faba bean yoghurt
- Smaksättning av vegetabilisk yoghurt på Vicia faba
- Genomic Prediction in Faba bean for Heat and Herbicide Tolerance
- Chocolate spot on Vicia faba caused by Botrytis fabae Sardiña and Botrytis cinerea Pers. A literature review.
- Key access and utilization descriptors for faba bean genetic resources
- Estimating yield loss of faba bean (Vicia faba L.) caused by gall disease in north Shoa, Ethiopia
- Management of persistently aphid-transmitted faba bean viruses in Tunisia
Ejemplares similares: Baking volume of wheat flour : assessment of novel analyses and parameters in prediction
- Damaged starch and dietary fibre content in Swedish wheat flour : PLS-modelling to predict baking volume
- Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking
- Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana
- Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies)
- Orange-fleshed sweetpotato puree for baked and fried products in Kenya, Malawi and Uganda. Project profile.
- Orange‐fleshed sweetpotato (OFSP) puree for fried and baked products in Kenya, Uganda, and Malawi project. 2019‐2020 Workplan review meeting.