Resultados de búsqueda - "Cooks"

Evaluation of the pasting characteristics of cassava roots grown in different locations in Nigeria from the Genetic Gain Assessment trial por Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Dixon, A.

Materias: “…cooking…”
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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking por Munthali, Justice, Nkhata, Smith G., Masamba, Kingsley, Mguntha, Timothy, Fungo, Robert, Chirwa, Rowland

Materias: “…cooking methods…”
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Stated preference of smallholder farmers for improved cookstoves in Malawi and Mozambique por Meyer, Stefan, Kato, Edward, Nkonya, Ephraim M., Smith, Vincent H.

Materias: “…cooking…”
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Carotenoid retention of biofortified provitamin A maize (Zea mays L.) after Zambian traditional methods of milling, cooking and storage por Mugode, Luke, Ha, Barbara, Kaunda, Augustine, Sikombe, Thelma, Phiri, Sydney, Mutale, Raphael, Davis, Christopher R., Tanumihardjo, Sherry A., De Moura, Fabiana F.

Materias: “…cooking…”
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Viscosity and Flow Properties of Cooked Milled Rice Slurries por Siscar-Lee, J. J. H., Juliano, Bienvenido O., Baños, Los, Tsuji, S., Chikubu, S., Faure, J.

Materias: “…cooked milled rice slurries…”
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Effects of steaming on fresh edible kernels of waxy and normal maize determined by metabolomic analysis por He, Yonghui, Zhu, Yingjie, Jiang, Guangxuan, Xu, Mingyue, Liu, Huanhuan, Zhang, Xuecai, Yin, Zhitong

Materias: “…cooking…”
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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil por Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V.

Materias: “…cooking methods…”
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Livret de recettes des aliments de complément pour les enfants âgés de 6-23 mois au Bénin por Bodjrenou, Fifali Sam Ulrich, Termote, Celine, Honnougan, Fernande, Mitchodigni, Irene, Amoussa Hounkpatin, Waliou, Ntandou Bouzitou, Gervais, Kennedy, Gina

Materias: “…recipes-recipes (cooking)…”
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Cell wall polysaccharides determine cooking quality in cassava roots por Sathitnaitham, Sukhita, Ceballos, Hernan, Wonnapinij, Passorn, Kraichak, Ekaphan, Utthiya, Supanut, Suttangkakul, Anongpat, Gomez, Leonardo D., Kittipadakul, Piya, Siriwong, Nongnuch, Kongsil, Pasajee, Vuttipongchaikij, Supachai

Materias: “…cooking quality…”
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Groundnut oil treatment for the control of cafforotruchus maeulatus (F) during cowpea storage por Singh, S.R., Luse, R.A., Leuschner, K.E., Nangju, D.

Materias: “…cooking…”
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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…”
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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…”
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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…”
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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…”
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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... por Stathers, T., Bechoff, Aurélie, Sindi, K., Low, Jan W., Ndyetabula, D.

Materias: “…cooking methods…”
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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 por Mukankusi, Clare

Materias: “…cooking methods…”
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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…”
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Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties por Mundo, Angelita M. Del, Kosco, Deborah A., Juliano, Bienvenido O., Siscar, Julie Joy H., Perez, Consuelo M.

Materias: “…cooked rice…”
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Genetical Control of Amylose Content in a Diallel Set of Rice Crosses por Pooni, H.S., Kumar, Ish, Khush, G.S.

Materias: “…cooking quality…”
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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 por Van Campenhout, Bjorn, Nabwire, Leocardia, Kramer, Berber, Trachtman, Carly, Abate, Gashaw T.

Materias: “…cooking…”
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