Search Results - "COOKING"

Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars by Oliveira, Adolfo M. C. de, Jean, Abdias, Damasceno-Silva, Kaesel J., Moreira-Araújo, Regilda S. dos R., Franco, Luis J. D., Rocha, Maurisrael de M.

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Postharvest losses and their determinants: A challenge to creating a sustainable cooking banana value chain in Uganda by Kikulwe, Enoch Mutebi, Okurut, S., Ajambo, S., Nowakunda, K., Stoian, D., Naziri, D.

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MAC 18 FL: a widely grown rice variety in Bolivia with preferred grain appearance and cooking quality by CGIAR Research Program on Rice

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Agriculture-nutrition linkages, cooking-time, intrahousehold equality among women and children: Evidence from Tajikistan by Takeshima, Hiroyuki, Akramov, Kamiljon T., Park, Allen, Ilyasov, Jarilkasin, Ergasheva, Tanzila

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Everything you ever wanted to know about sweetpotato: Reaching agents of change ToT manual. 5: Harvesting and postharvest management, processing and utilisation, marketing and entr... by Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

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Multivariate genomic analysis and optimal contribution selection predicts high genetic gains in cooking time, iron, zinc and grain yield in common beans in East Africa by Mukankusi, Clare

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Near infrared spectroscopy for cooking time classification of cassava genotypes by Bandeira e Sousa, M., Morales, C. F. G., Mbanjo, E., Egesi, C., Oliveira, E.J.

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Genetical Control of Amylose Content in a Diallel Set of Rice Crosses by Pooni, H.S., Kumar, Ish, Khush, G.S.

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Integrating consumer traits is key to increasing uptake of improved crop varieties: Evidence and policy insights from seed sample packs and cooking events in Uganda by Van Campenhout, Bjorn, Nabwire, Leocardia, Kramer, Berber, Trachtman, Carly, Abate, Gashaw T.

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Banana and plantain (Musa spp.) cultivar preference, local processing techniques and consumption patterns in eastern Democratic Republic of Congo by Ekesa, B.N., Kimiywe, J., Davey, M.W., Claudie, D.M., Bergh, Inge van den, Karamura, D., Blomme, Guy

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Contenido de beta-caroteno, hierro y zinc, efecto de almacenamiento y tipo de cocción en genotipos de camote (Ipomoea batatas L) by Carpio, R., Sotelo, A., Grüneberg, W.J.

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Development, production, properties, and acceptability of snacks and weaning food made from extruded cooking banana (ABB) by Chukwu, U., Olorunda, A.O., Adeniji, T.A., Amos, N., Ferris, R.S.B.

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Evaluating energy efficiency and emissions of charred biomass used as a fuel for household cooking in rural Kenya by Nemer, Achour

Subjects: “…cooking fuel…”

Content of iron and vitamin A in common foods given to children 12–59 months old from North Western Tanzania and Central Uganda by Ekesa, B., Nabuuma, D., Kennedy, G.

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Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology by Irungu, F.G., Mutungi, C., Faraj, A., Affognon, Hippolyte D., Ekesi, S., Nakimbugwe, D., Fiaboe, K.K.M.

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Seed set patterns in east African highland cooking bananas show asymmetric distribution in bunches and fruits by Waniale, A., Swennen, Rony L., Mukasa, S., Tugume, Arthur K., Kubiriba, Jerome, Tushemereirwe, Wilberforce K., Batte, M., Brown, A., Tumuhimbise, Robooni

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Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality by Selvaraj, Ramchander, Singh, Arun Kumar, Singh, Vikas Kumar, Abbai, Ragavendran, Habde, Sonali Vijay, Singh, Uma Maheshwar, Kumar, Arvind

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Measuring hardness distribution of cooked rice by single-grain puncture by Perez, Consuelo M., BOURNE, MALCOLM C., Juliano, Bienvenido O.

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes by Moreira, Lara de Azevedo Sarmet, Jaeger de Carvalho, Lucia Maria, Cardoso, Flávio da Silva e Souza Neves, Dellamora Ortiz, Gisela Maria, Finco, Fernanda Dias Bartolomeu Abadio, Viana de Carvalho, José Luiz

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Implementing marker covariates and multi‐trait genomic selection models to improve grain milling, appearance, cooking, and edible quality in rice (<i>Oryza sativa</i> L.) by Dhakal, Anup, Cruz, Maribel, Loaiza, Katherine, Cuasquer, Juan, Rosas, Juan, Graterol, Eduardo, Arbelaez, Juan David

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