Resultados de búsqueda - "cooking"

Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars por Melo, Natália Quaresma Costa, Moreira-Araújo, Regilda Saraiva dos Reis, Araújo, Marcos Antônio da Mota, de Moura Rocha, Maurisrael

Materias: “…cooking…”
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Production and consumption traits and the adoption of improved maize varieties: Evidence from seed sample packs and cooking demonstrations por Van Campenhout, Bjorn, Nabwire, Leocardia, Kramer, Berber, Trachtman, Carly, Abate, Gashaw T.

Materias: “…cooking…”
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Enhancing indoor air quality and health among biogas digester users: A case study in Ethiopia por Amele, Z., Chufo, A., Fantahun, T., Dawana, D., Mulat, Daniel

Materias: “…cooking…”
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Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. por Xu, J., Su, X., Lim, S., Griffin, J., Carey, E.E., Katz, B., Tomich, J., Wang, W.

Materias: “…cooking methods…”
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Factors driving the adoption of cooking banana processing and utilisation methods in Nigeria por Lemchi, J., Tshiunza, M., Onyeka, U., Tenkouano, A.

Materias: “…cooking banana…”
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QTL identification for cooking and eating quality in indica rice using multi-parent advanced generation intercross (MAGIC) population por Ponce, Kimberly S., Ye, Guoyou, Zhao, Xiangqian

Materias: “…cooking…”
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Evaluation of resources in the study of industrial and culinary properties for the varietal characterization of rice (Oryza sativa L.) = Evaluación de recursos para el estudio de l... por Farco, Andrea P., Bouchard, José D., Díaz, Sergio F., Kruger, Raúl, Maiocchi, Marcos G.

Materias: “…Cooking Quality…”
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Nigeria school feeding program: Pre- and post-test training quiz questions for cooks por Andam, Kwaw S., Amare, Mulubrhan, Gelli, Aulo, Kosec, Katrina, Abay, Kibrom A., Bamiwuye, Temilolu, Fasoranti, Adetunji, Simpa, Suzan

Materias: “…cooking…”
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Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time por Juliano, Bienvenido O., Perez, Consuelo M.

Materias: “…cooking time…”
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Biofortified rice variety Fedearroz BioZN-035 for Colombia 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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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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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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