Search Results - "cooking"

Viscosity and Flow Properties of Cooked Milled Rice Slurries by Siscar-Lee, J. J. H., Juliano, Bienvenido O., Baños, Los, Tsuji, S., Chikubu, S., Faure, J.

Subjects: “…cooked milled rice slurries…”
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The effects of safety certification and nutrition messaging on the demand for nutritionally enhanced food in urban Ethiopia by Jada, Kaleb Shiferaw, Melesse, Mequanint B., Berg, Marrit van den

Subjects: “…cooking oils…”
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Mejoramiento genético. Mejoramiento de caracteres. Nutrición y calidad by International Center for Tropical Agriculture

Subjects: “…cooking…”
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Composición de ácidos grasos de aceites de distintas variedades de nuez pecán [Carya Illinoinensis (Wangenh.) K. Koch] cultivadas en la provincia de Entre Ríos. by Panozzo, Marina Graciela, Biolatto, Andrea, Consiglio Diez, Leonardo Martin, Urbani, Valeria Maria, Zapata, Luz Marina

Subjects: “…Cooking Oils…”
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Influence of two cooking methods of chard on imidacloprid and spinosad residues by Turaglio, María Eugenia, Navarro, Rosanna Graciela, Marcucci, Bruno, Herrera, Maria Eugenia, Becerra, Violeta Cristina

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Cocción sous vide en el músculo semitendinosus de vaca de refugo: evaluación de los parámetros oxidativos y microbiológicos by Urbani, Valeria Maria, Biolatto, Andrea, Vittone, Juan Sebastian, Munilla, María Eugenia, Palladino, Pablo Martin

Subjects: “…Cooking…”
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Calidad de carne cocida destinada al mercado interno: características nutricionales = Nutritional characteristics of cooked beef intended for domestic market by Pighin, Darío Gabriel, Pouzo, Laura Beatriz, Testa, Maria Laura, Pazos, Adriana Alejandra, Cunzolo, Sebastián Abel, Vegetti, Mariela Iris, Rizzo, Sergio Anibal, Rossetti, Luciana, Pega, Juan Franco, Zimerman, Maria, Martinez, Sandra, Benedetti, Patricia B, Ortiz Miranda, Gabriel Sebastián, Grigioni, Gabriela Maria

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

Subjects: “…cooked rice…”
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Marker-assisted breeding of Pi-1 and Piz-5 genes imparting resistance to rice blast in PRR78, restorer line of Pusa RH-10 Basmati rice hybrid by Gouda, Patil K., Saikumar, Surapaneni, Varma, Chejerla M. K., Nagesh, Kancharla, Thippeswamy, Sanka, Shenoy, Vinay, Ramesha, Mugalodim S., Shashidhar, Halagappa E.

Subjects: “…cooking quality…”
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Influencia de la dieta con taninos y tiempo de almacenamiento refrigerado sobre la calidad sensorial del músculo semitendinosus cocido sous - vide de vaca de refugo by Urbani, Valeria Maria, Biolatto, Andrea, Palladino, Pablo Martin, Vittone, Juan Sebastian, Munilla, María Eugenia, Lado, Martin

Subjects: “…Cooking…”
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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

Subjects: “…cooked rice…”
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Effect of High Temperature Stress During the Reproductive Stage on Grain Yield and Nutritional Quality of Lentil (Lens culinaris Medikus) by Choukri, Hasnae, El Haddad, Noureddine, Aloui, Khawla, Hejjaoui, Kamal, El-Baouchi, Adil, Smouni, Abdelaziz, Thavarajah, Dil, Maalouf, Fouad, Agrawal, Shiv Kumar

Subjects: “…cooking time…”
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Aplicación de microondas para la elaboración de ciruelas deshidratadas descarozadas sin conservantes by Urfalino, Delia Paola, Daniele, Martin Juan, Worlock, Jesica

Subjects: “…Microwave Cooking…”
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Effect of salt addition on sous vide cooked whole beef muscles from Argentina by Vaudagna, Sergio Ramon, Pazos, Adriana Alejandra, Guidi, Silvina Mabel, Sanchez, Guillermo, Carp, D.J., Gonzalez, Claudia Beatriz

Subjects: “…Cooking Weight Loss…”
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Amylopectin staling of cooked milled rices and properties of amylopectin and amylose by Villareal, Corazon P., Hizukuri, Susumu, Juliano, Bienvenido O.

Subjects: “…cooked rice…”
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Kenya’s Climate-Smart Agriculture Investment Plan unlocks over US$ 1 Million climate finance, benefitting 60,000 community members by Jalango, Dorcas, Mundia, Caroline, Nguvi, Caroline

Subjects: “…cooking…”
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Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes by Hummel, Marijke, Talsma, Elise F., Taleon, Victor, Londoño Hernandez, Luis Fernando, Brychkova, Galina, Gallego, Sonia, Raatz, Bodo, Spillane, Charles

Subjects: “…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. by Raymundo Baca, Jorge

Subjects: “…Pyricularia grisea (cooke)…”
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Estudio de la obtención de un alimento precocido a partir de cultivos biofortificados. Tesis (Ingeniero Químico) by Combariza Vargas, A, Sánchez Tamayo, D.

Subjects: “…cooking…”
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Vivero Centroamericano de Adaptacion y Rendimiento, VICAR 1981 y 1982 by International Center for Tropical Agriculture

Subjects: “…cooking…”
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