Resultados de búsqueda - "Cooks"

Banana diversity in the Oriental provinces, northeastern Democratic Republic of Congo por Adheka, J., Komoy, J., Tamaru, C., Sivirihauma, Charles, Dhed’a, D.B., Karamura, D., Langhe, E. de, Swennen, Rony L., Blomme, Guy

Materias: “…cooking bananas…”
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Toasting time and cooking formulation affect browning reaction products development in corn flakes por Cueto, Mario Alberto, Perez Burillo, Sergio, Rufián Henares, José A., Farroni, Abel Eduardo, Buera, M. del Pilar

Materias: “…Cooking…”
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Efecto de cinco fungicidas sistemicos en el control del quemado (Pyricularia grisea (Cooke) Sacc.) del cultivo de arroz (Oryza sativa L.) ´Capirona', en Cachicoto. por Raymundo Baca, Jorge

Materias: “…Pyricularia grisea (cooke)…”
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NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia por Tran, Thierry, Belalcazar Martinez, John Eiver

Materias: “…cooking…”
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Impacts of the war in Ukraine on Malawi por De Weerdt, Joachim, Duchoslav, Jan

Materias: “…cooking oils…”
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SNP in starch biosynthesis genes associated with nutritional and functional properties of rice por Kharabian-Masouleh, Ardashir, Waters, Daniel L. E., Reinke, Russell F., Ward, Rachelle, Henry, Robert J.

Materias: “…cooking quality…”
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Genetical Control of Amylose Content in Selected Crosses of Indica Rice por Pooni, H.S., Kumar, Ish, Khush, G.S.

Materias: “…cooking quality…”
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Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes por Mamiro, P, Nygaya, M, Kimani, P.M., Mamiro, D, Jumbe, T, Macha, J., Chove, B

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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Banana weevil, Cosmopolites sordidus (Germar), ovipositional preferences, timing of attack and larval survivorship in a mixed cultivar trial in Uganda por Abera, A., Kyamanywa, S., Karamura, E.B.

Materias: “…cooking bananas…”
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Carotenoids retention in biofortified yellow cassava processed with traditional African methods por Taleon, Victor, Sumbu, Dan Mazenga, Muzhingi, T., Bidiaka, S.

Materias: “…cooking…”
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Multivariate genomic analysis and optimal contributions selection predicts high genetic gains in cooking time, iron, zinc, and grain yield in common beans in East Africa por Saradadevi, Renu, Mukankusi, Clare, Li, Li, Amongi, Winnyfred, Mbiu, Julius Peter, Raatz, Bodo, Ariza, Daniel, Beebe, Stephen E., Varshney, Rajeev K., Huttner, Eric, Kinghorn, Brian, Banks, Robert, Rubyogo, Jean-Claude, Siddique, Kadambot H.M., Cowling, Wallace A.

Materias: “…cooking…”
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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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Desarrollo de variedades mejoradas de sorgo mediante la selección de familias segregantes por tolerancia a sequía y resistencia a pulgón amarillo y la roya por Solano L., Felicano V.

Materias: “…Cruza dialélica, familias F3 y F4, Melanaphis sacchari Zehntner, Puccinia purpurea Cooke.…”
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