Search Results - "bread"

Food losses and Waste at Bakeries, Retail and Household Levels –A Case of Sweden : a Case of Sweden by Balasooriya, Balasooriya Mudiyanselage Indrachapa Dhananjani

Subjects: “…Bread value chain…”

Breaking wheat-based monocropping system through scaling of diverse crops and varieties in the highlands of Ethiopia by Kemal, Seid Ahmed, Bishaw, Zewdie, Aynewa, Yetsedaw, Mekonnen, Kindu, Asfaw, Addisu, Alene, Temesgen, Ebrahim, Mohammed, Dubale, Workneh, Gebreyes, Million, Thorne, Peter, Seifu, Haimanot

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Allelic diversity study of functional genes in East Africa bread wheat highlights opportunities for genetic improvement by Wamalwa, Mercy, Tadesse, Zerihun, Muthui, Lucy, Yao, Nasser, Zegeye, Habtemariam, Randhawa, Mandeep S., Wanyera, Ruth, Uauy, Cristobal, Shorinola, Oluwaseyi

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New protocol developed to measure spike photosynthetic rates of bread wheat in France by CGIAR Research Program on Wheat

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Hachalu by CGIAR Research Program on Wheat

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Quantitative Trait Locus (QTL) catalogue for bread wheat adressing 144 different important wheat traits. by CGIAR Research Program on Wheat

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Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera by Mengesha, A.K., Bassore, D.G., Endrie, S.G., Brouwer, R.

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Development of bread wheat genotypes for multiple resistance to foliar diseases by Al-Jaboobi, Muamar, Tadesse, Wuletaw, Louriki, Sara, Zakaria, EL Gataa, Kemal, Seid Ahmed

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Higher wheat prices push Egypt to increase price of subsidized bread for first time since 1989 by Jovanovic, Nina, Glauber, Joseph W.

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Identification of novel marker-trait associations for agronomic traits in bread wheat under WANA environments through GWAS by Henkrar, Fatima, Zakaria, EL Gataa, Lahrichi, Khaoula, Tadesse, Wuletaw

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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root by Awoyale, W., Abass, A., Maziya-Dixon, Busie

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Effect of cassava flour variety and concentration on bread loaf quality by Almazan, A.

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Development and evaluation of products from cassava flour as new alternatives to wheaten breads by Eggleston, G., Omoaka, P.E., Ihedioha, D.O.

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Cassava into bread: how to make an alternative bread from cassava by Eggleston, G.

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Two improved durum wheat and bread wheat varieties released in Spain by CGIAR Research Program on Wheat

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63 Released Spring Bread Wheat, Durum Wheat and Winter Bread Wheat Varieties in 2020 by CGIAR Research Program on Wheat

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Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking by Abubakar, M., Wasswa, P., Masumba, E., Kulembeka, H., Mkamilo, G., Kanju, E., Mrema, E., Abincha, W., Edema, R., Tukamuhabwa, P., Kayondo, S.I., Ongom, P.

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Proximate composition and physical properties of steamed sour cassava starch bread by Adegunwa, M.O., Edema, M.O., Sanni, Lateef O., Maziya-Dixon, B.B.

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Effect of nitrogen fertilizer and cassava variety on the sensory quality of composite bread by Shittu, T.A., Sanni, Lateef O., Maziya-Dixon, B.B., Awonorin, S.O., Dixon, A.

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The CGIAR Research Program on Wheat’s (WHEAT) synthetic wheat breeding strategy, which successfully transfers valuable diversity from wild goat grass to modern wheat, is providing... by CGIAR Research Program on Wheat

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