Resultados de búsqueda - "Cooking"

Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality por Amongi, Winnyfred, Kato, F., Male, A., Musoke, S., Acam, C., Kabwama, A., Nakyanzi, B., Sebuliba, S., Williams, M., Mbiu, J., Baguma, G., Mukankusi, C.

Materias: “…cooking…”
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Diversity in grain physico-chemical characteristics of West African rice, including NERICA genotypes, as compared to cultivars from the United States of America por Traoré, K., McClung, A.M., Fjellstrom, R., Futakuchi, K.

Materias: “…cooking…”
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Low glycemic rice product por CGIAR Research Program on Rice

Materias: “…cooking…”
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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava por Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno Alzate, Jhon Larry, Luna, Jorge, Londoño Hernandez, Luis Fernando, Dufour, Dominique, Davrieux, Fabrice

Materias: “…cooking quality…”
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Where energy poverty limits not only lights but lives: Discussions in rural Pakistan on the importance of clean energy to women por Khalid, Sidra, Hafeez, Mohsin

Materias: “…cooking…”
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Variability of quality indices in aromatic rice germplasm por Singh, V.P., Khush, G.S., Dela Cruz, N.

Materias: “…cooking quality…”
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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling por Burgos, G., Amoros, W., Munoa, L.P., Sosa, P., Cayhualla, C., Sánchez, C., Díaz, C., Bonierbale, Merideth W.

Materias: “…cooking methods…”
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Good practices for preprocessing and cooking farmed fish por Zakkar, Ahmed, EL-Sira, Ibrahim, Mosbah, Menna, Nasr-Allah, Ahmed

Materias: “…cooking…”
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SENACA FL11: a new improved rice variety for Ecuador por CGIAR Research Program on Rice

Materias: “…cooking…”
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MIRS Database on cassava cell wall to predict cooking time at CIAT, Colombia por Tran, Thierry, Meghar, Karima, Belalcazar Martinez, John Eiver

Materias: “…cooking…”
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Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture por Champagne, Elaine T., Bett-Garber, Karen L., Thomson, Jessica L., Fitzgerald, Melissa A.

Materias: “…cooking…”
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Healthy eating for mothers, babies and children: Facilitator guide for use by community health workers in Ghana por Abidin, P.E., Amoaful, E.F.

Materias: “…cooking methods…”
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A strategy to transform the banana sector in Africa por Beed, Fenton D., Markham, R.

Materias: “…cooking bananas…”
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The potential of AMMI analysis for field assessment of Musa genotypes to virus infection por Ortíz, R.

Materias: “…cooking bananas…”
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Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients por Dhuique-Mayer, Claudie, Servent, Adrien, Descalzo, Adriana Maria, Mouquet-Rivier, Claire, Amiot, Marie-Josèphe, Achir, Nawel

Materias: “…Cooking Methods…”
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Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum por Juliano, Bienvenido O., Perez, Consuelo M., Komindr, Surat, Banphotkasem, Sermsri

Materias: “…cooked rice…”
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Irrigating with arsenic contaminated groundwater in the Bengal Delta: a review of mitigation options. por Senanayke, N., Mukherji, Aditi

Materias: “…cooking methods…”
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Digestibilidad de las proteinas de frijol factores reguladores por Lareo, L.R.

Materias: “…cooking…”
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Policies for a sustainable biomass energy sector in Malawi: Enhancing energy and food security simultaneously por Schuenemann, Franziska, Msangi, Siwa, Zeller, Manfred

Materias: “…cooking energy…”
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Prevalence of chronic kidney disease in Sri Lanka: a profile of affected districts reliant on groundwater por Kafle, Kashi, Balasubramanya, Soumya, Horbulyk, Ted

Materias: “…cooking…”
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