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