Cooking characteristics and consumer acceptability of bio-fortified beans
| Autores principales: | , , |
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| Formato: | Informe técnico |
| Lenguaje: | Inglés |
| Publicado: |
International Institute of Tropical Agriculture
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114120 |
| _version_ | 1855524940257689600 |
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| author | Mwangwela, A. Mwachumu, M. Banda, I. |
| author_browse | Banda, I. Mwachumu, M. Mwangwela, A. |
| author_facet | Mwangwela, A. Mwachumu, M. Banda, I. |
| author_sort | Mwangwela, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Informe técnico |
| id | CGSpace114120 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | International Institute of Tropical Agriculture |
| publisherStr | International Institute of Tropical Agriculture |
| record_format | dspace |
| spelling | CGSpace1141202025-09-17T07:41:44Z Cooking characteristics and consumer acceptability of bio-fortified beans Mwangwela, A. Mwachumu, M. Banda, I. human nutrition grain legumes legumes farming systems intensification consumers beans 2021-05-30 2021-06-25T08:21:38Z 2021-06-25T08:21:38Z Report https://hdl.handle.net/10568/114120 en Open Access application/pdf International Institute of Tropical Agriculture Mwangwela, A., Mwachumu, M. and Banda, I. 2021. Cooking characteristics and consumer acceptability of bio-fortified beans. Ibadan, Nigeria: IITA. |
| spellingShingle | human nutrition grain legumes legumes farming systems intensification consumers beans Mwangwela, A. Mwachumu, M. Banda, I. Cooking characteristics and consumer acceptability of bio-fortified beans |
| title | Cooking characteristics and consumer acceptability of bio-fortified beans |
| title_full | Cooking characteristics and consumer acceptability of bio-fortified beans |
| title_fullStr | Cooking characteristics and consumer acceptability of bio-fortified beans |
| title_full_unstemmed | Cooking characteristics and consumer acceptability of bio-fortified beans |
| title_short | Cooking characteristics and consumer acceptability of bio-fortified beans |
| title_sort | cooking characteristics and consumer acceptability of bio fortified beans |
| topic | human nutrition grain legumes legumes farming systems intensification consumers beans |
| url | https://hdl.handle.net/10568/114120 |
| work_keys_str_mv | AT mwangwelaa cookingcharacteristicsandconsumeracceptabilityofbiofortifiedbeans AT mwachumum cookingcharacteristicsandconsumeracceptabilityofbiofortifiedbeans AT bandai cookingcharacteristicsandconsumeracceptabilityofbiofortifiedbeans |