Search Results - "Cooks"

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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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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Deciphering the genetic architecture of cooked rice texture by Misra, Gopal, Badoni, Saurabh, Domingo, Cyril John, Cuevas, Rosa Paula O., Llorente, Cindy, Mbanjo, Edwige Gaby Nkouaya, Sreenivasulu, Nese

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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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Fuel briquettes – making business sense by Asamoah, B., Nikiema, Josiane, Gebrezgabher, Solomie A., Odonkor, E., Njenga, M.

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Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking by Obatolu, V., Cole, A., Maziya-Dixon, B.B.

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Inheritance and characterization of cooking time, seed iron and zinc content in selected African common bean germplasm by Mukai Mughi, Irene

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Incorporation of oat β-glucan in pasta and the effect on product quality by Brandstedt, Tove

Subjects: “…cooking quality…”

Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives by Drapal, Margit, Lindqvist-Kreuze, H., Mihovilovich, E., Aponte, M., Bonierbale, Merideth W., Fraser, Paul D.

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Seed set patterns in east African highland cooking bananas are dependent on weather before, during and after pollination 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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Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century by Sreenivasulu, Nese, Zhang, Changquan, Tiozon, Rhowell N., Qiaoquan Liu

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Household Cooking Energy Security Through On-Farm Fuels by World Agroforestry Centre, Leibniz Centre for Agricultural Landscape Research

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Cooking contests for healthier recipes: Impacts on nutrition knowledge and behaviours in Bangladesh by Kramer, Berber

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Impacts of fuel efficient improved cooking stove on biomass collection and consumption in rural Ethiopia by Gebreyohanes, Getaw Tadesse, Bahiigwa, Godfrey, Tefera, Wondwosen

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