Recipes for commonly consumed foods in Eswatini
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
International Institute of Tropical Agriculture
2019
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/108581 |
Ejemplares similares: Recipes for commonly consumed foods in Eswatini
- Eswatini food: composition table
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Processing and utilization of grain legumes: a recipe book for urban and rural households
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
- A photographic food atlas with portion sizes of commonly consumed foods in Accra, Ghana
- Plant-source foods: Leveraging crops for nutrition and healthy diets