Search Results - "Cooking."

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm by Cuevas, Rosa Paula O., Domingo, Cyril John, Sreenivasulu, Nese

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SOP for water absorption capacity and cooking time in beans by Manzano, Kelly Tatiana, Soto Betancourt, Fabricio, Gallego Castillo, Sonia

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Let's cook about it! by Waweru, Carol, Machogu, Diana, Eyase, Jean, Kramer, Berber, Kvuva, Benjamin

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El recetario de la yuca by Ospina, Maria Alejandra, Ramos Medina, Paola, Londoño, Luis

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Carotenoid concentrations of native Andean potatoes as affected by cooking by Burgos, G., Amoros, W., Salas, E., Munoa, L.P., Sosa, P., Díaz, C., Bonierbale, Merideth W.

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Common bean (Phaseolus Vulgaris L.) cooking time analysis platform by Mukankusi, Clare, Amongi, Winnyfred

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Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs) by Mestres, C., Taylor, M., McDougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J.L., Delgado, L.F., Kouassi, H.A., Diby, N.A.S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., Rolland Sabaté, Agnès

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Bioaccesibilidad de carotenoides y antocianinas en papas cocidas. by Burgos, G., Munoa, L.P., Sosa, P., Felde, T. zum, Bonierbale, Merideth W., Díaz, M.

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Gasifier as a cleaner cooking system in rural Kenya by Njenga, M., Iiyama, Miyuki, Jamnadass, Ramni H., Helander, H., Larsson, L., Leeuw, Jan de, Neufeldt, Henry, Roing de Nowina, K., Sundberg, C.

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Victoria FL: A rice variety with excellent cooking quality adapted to Ecuador by CGIAR Research Program on Rice

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Randomized Control Trial Endline Data on Use of Improved Efficient Cookstoves in Malawi by International Food Policy Research Institute

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Randomized Control Trial Baseline Data on Use of Improved Efficient Cookstoves in Mozambique by International Food Policy Research Institute

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Randomized Control Trial Endline Data on Use of Improved Efficient Cookstoves in Mozambique by International Food Policy Research Institute

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Randomized Control Trial Baseline Data on Use of Improved Efficient Cookstoves in Malawi by International Food Policy Research Institute

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Cooking quality and NIRs by Londoño, Luis Fernando

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Men can cook: Effectiveness of a men’s engagement intervention to change attitudes and behaviors in rural Ethiopia by Alderman, Harold, Gilligan, Daniel O., Hidrobo, Melissa, Leight, Jessica, Mulford, Michael, Tambet, Heleene

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Hardness of Cooked Milled Rice By Instrumental and Sensory Methods by Perez, Consuelo M., Juliano, Bienvenido O., BOURNE, MALCOLM C., ANZALDÚA-MORALES, ANTONIO

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Effect of Extrusion Cooking on Nutritional Value of Rice Flour by Eggum, Bjørn O., Juliano, Bienvenido O., Ibabao, Maria Gracia B., Perez, Consuelo M.

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Kinetic Studies on Cooking of Tropical Milled Rice by Juliano, Bienvenido O., Perez, Consuelo M.

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Development of standard operating protocol for measurement of cassava root mealiness by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

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