Cooking characteristics and consumer acceptability of bio-fortified beans
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| Main Authors: | , , |
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| Format: | Report biblioteca |
| Language: | English |
| Published: |
International Institute of Tropical Agriculture
2021-05-30
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| Subjects: | human nutrition, grain legumes, legumes, farming systems, intensification, consumers, beans, |
| Online Access: | https://hdl.handle.net/10568/114120 |
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