Resultados de búsqueda - "COOKING"

Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars por 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.

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking…”
Enlace del recurso

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... por Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

Materias: “…cooking methods…”
Enlace del recurso

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 por Mukankusi, Clare

Materias: “…cooking methods…”
Enlace del recurso

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

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking quality…”
Enlace del recurso

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 por Van Campenhout, Bjorn, Nabwire, Leocardia, Kramer, Berber, Trachtman, Carly, Abate, Gashaw T.

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking…”
Enlace del recurso

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

Materias: “…cooking methods…”
Enlace del recurso

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

Materias: “…cooking banana…”
Enlace del recurso

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

Materias: “…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 por Ekesa, B., Nabuuma, D., Kennedy, G.

Materias: “…cooking methods…”
Enlace del recurso

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

Materias: “…extrusion cooking…”
Enlace del recurso

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

Materias: “…cooking bananas…”
Enlace del recurso

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

Materias: “…cooking quality…”
Enlace del recurso

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

Materias: “…cooked rice…”
Enlace del recurso

Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes por 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

Materias: “…cooking…”
Enlace del recurso

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.) por Dhakal, Anup, Cruz, Maribel, Loaiza, Katherine, Cuasquer, Juan, Rosas, Juan, Graterol, Eduardo, Arbelaez, Juan David

Materias: “…cooking…”
Enlace del recurso