Improving cooking quality of grain legumes
A project to improve the cooking quality of grain legumes and their products has been undertaken in Kenya and Cameroon and coordinated by the Institute of Food Research based in Norwich, UK.Beans are inexpensive, rich sources of dietary proteins and...
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| Formato: | News Item |
| Lenguaje: | Inglés |
| Publicado: |
Technical Centre for Agricultural and Rural Cooperation
1998
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| Acceso en línea: | https://hdl.handle.net/10568/48965 |
| _version_ | 1855526823017840640 |
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| author | Technical Centre for Agricultural and Rural Cooperation |
| author_browse | Technical Centre for Agricultural and Rural Cooperation |
| author_facet | Technical Centre for Agricultural and Rural Cooperation |
| author_sort | Technical Centre for Agricultural and Rural Cooperation |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A project to improve the cooking quality of grain legumes and their products has been undertaken in Kenya and Cameroon and coordinated by the Institute of Food Research based in Norwich, UK.Beans are inexpensive, rich sources of dietary proteins and... |
| format | News Item |
| id | CGSpace48965 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1998 |
| publishDateRange | 1998 |
| publishDateSort | 1998 |
| publisher | Technical Centre for Agricultural and Rural Cooperation |
| publisherStr | Technical Centre for Agricultural and Rural Cooperation |
| record_format | dspace |
| spelling | CGSpace489652021-02-24T08:10:00Z Improving cooking quality of grain legumes Technical Centre for Agricultural and Rural Cooperation A project to improve the cooking quality of grain legumes and their products has been undertaken in Kenya and Cameroon and coordinated by the Institute of Food Research based in Norwich, UK.Beans are inexpensive, rich sources of dietary proteins and... 1998 2014-10-16T09:15:56Z 2014-10-16T09:15:56Z News Item https://hdl.handle.net/10568/48965 en Open Access Technical Centre for Agricultural and Rural Cooperation CTA. 1998. Improving cooking quality of grain legumes. Spore 73. CTA, Wageningen, The Netherlands. |
| spellingShingle | Technical Centre for Agricultural and Rural Cooperation Improving cooking quality of grain legumes |
| title | Improving cooking quality of grain legumes |
| title_full | Improving cooking quality of grain legumes |
| title_fullStr | Improving cooking quality of grain legumes |
| title_full_unstemmed | Improving cooking quality of grain legumes |
| title_short | Improving cooking quality of grain legumes |
| title_sort | improving cooking quality of grain legumes |
| url | https://hdl.handle.net/10568/48965 |
| work_keys_str_mv | AT technicalcentreforagriculturalandruralcooperation improvingcookingqualityofgrainlegumes |