Cooking characteristics and consumer acceptability of bio-fortified beans
| cg.authorship.types | Not CGIAR developing country institute | en |
| cg.contributor.affiliation | Lilongwe University of Agriculture and Natural Resources | en |
| cg.contributor.crp | Grain Legumes and Dryland Cereals | |
| cg.contributor.crp | Maize | |
| cg.contributor.donor | United States Agency for International Development | en |
| cg.coverage.country | Malawi | |
| cg.coverage.iso3166-alpha2 | MW | |
| cg.coverage.region | Africa | |
| cg.coverage.region | Sub-Saharan Africa | |
| cg.coverage.region | Southern Africa | |
| cg.coverage.region | Eastern Africa | |
| cg.howPublished | Grey Literature | en |
| cg.identifier.iitatheme | NUTRITION & HUMAN HEALTH | en |
| cg.place | Ibadan, Nigeria | en |
| cg.subject.alliancebiovciat | BEANS | en |
| cg.subject.bioversity | NUTRITION | en |
| cg.subject.ciat | BEANS | en |
| cg.subject.iita | NUTRITION | en |
| cg.subject.ilri | CONSUMPTION | en |
| cg.subject.ilri | CROPS | en |
| cg.subject.ilri | FOOD SYSTEMS | en |
| cg.subject.ilri | HUMAN HEALTH | en |
| cg.subject.impactArea | Nutrition, health and food security | |
| cg.subject.pabra | NUTRITION | en |
| cg.subject.sdg | SDG 1 - No poverty | en |
| cg.subject.sdg | SDG 2 - Zero hunger | en |
| dc.contributor.author | Mwangwela, A. | en |
| dc.contributor.author | Mwachumu, M. | en |
| dc.contributor.author | Banda, I. | en |
| dc.date.accessioned | 2021-06-25T08:21:38Z | en |
| dc.date.available | 2021-06-25T08:21:38Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/114120 | |
| dc.title | Cooking characteristics and consumer acceptability of bio-fortified beans | en |
| dcterms.accessRights | Open Access | |
| dcterms.audience | Scientists | en |
| dcterms.audience | Academics | en |
| dcterms.audience | CGIAR | en |
| dcterms.audience | Development Practitioners | en |
| dcterms.audience | Extension | en |
| dcterms.audience | General Public | en |
| dcterms.bibliographicCitation | Mwangwela, A., Mwachumu, M. and Banda, I. 2021. Cooking characteristics and consumer acceptability of bio-fortified beans. Ibadan, Nigeria: IITA. | en |
| dcterms.extent | 24 p. | en |
| dcterms.issued | 2021-05-30 | en |
| dcterms.language | en | |
| dcterms.license | CC-BY-4.0 | |
| dcterms.publisher | International Institute of Tropical Agriculture | en |
| dcterms.subject | human nutrition | en |
| dcterms.subject | grain legumes | en |
| dcterms.subject | legumes | en |
| dcterms.subject | farming systems | en |
| dcterms.subject | intensification | en |
| dcterms.subject | consumers | en |
| dcterms.subject | beans | en |
| dcterms.type | Report |