Recipes for bio fortified rice/wheat biscuits
Recipes have been developed, biscuits have been produced and characterized through sensory evaluation. Storage experiments have been conducted and small-scale processors especially women groups have been trained on biscuit production and commercialization.
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| Format: | Report biblioteca |
| Language: | English |
| Published: |
2019-12-31
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| Subjects: | rice, women, evaluation, production, storage, development, rural development, wheat, commercialization, systems, agrifood systems, experiments, scale, sensory evaluation, biscuits, recipes, groups, |
| Online Access: | https://hdl.handle.net/10568/122525 |
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dig-cgspace-10568-1225252023-03-14T11:59:04Z Recipes for bio fortified rice/wheat biscuits CGIAR Research Program on Rice rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups Recipes have been developed, biscuits have been produced and characterized through sensory evaluation. Storage experiments have been conducted and small-scale processors especially women groups have been trained on biscuit production and commercialization. 2019-12-31 2022-10-06T14:00:21Z 2022-10-06T14:00:21Z Report CGIAR Research Program on Rice. 2019. Recipes for bio fortified rice/wheat biscuits. Reported in Rice Annual Report 2019. Innovations. https://hdl.handle.net/10568/122525 en CRP Innovation Other Open Access application/pdf |
| institution |
CGIAR |
| collection |
DSpace |
| country |
Francia |
| countrycode |
FR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-cgspace |
| tag |
biblioteca |
| region |
Europa del Oeste |
| libraryname |
Biblioteca del CGIAR |
| language |
English |
| topic |
rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups |
| spellingShingle |
rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups CGIAR Research Program on Rice Recipes for bio fortified rice/wheat biscuits |
| description |
Recipes have been developed, biscuits have been produced and characterized through sensory evaluation. Storage experiments have been conducted and small-scale processors especially women groups have been trained on biscuit production and commercialization. |
| format |
Report |
| topic_facet |
rice women evaluation production storage development rural development wheat commercialization systems agrifood systems experiments scale sensory evaluation biscuits recipes groups |
| author |
CGIAR Research Program on Rice |
| author_facet |
CGIAR Research Program on Rice |
| author_sort |
CGIAR Research Program on Rice |
| title |
Recipes for bio fortified rice/wheat biscuits |
| title_short |
Recipes for bio fortified rice/wheat biscuits |
| title_full |
Recipes for bio fortified rice/wheat biscuits |
| title_fullStr |
Recipes for bio fortified rice/wheat biscuits |
| title_full_unstemmed |
Recipes for bio fortified rice/wheat biscuits |
| title_sort |
recipes for bio fortified rice/wheat biscuits |
| publishDate |
2019-12-31 |
| url |
https://hdl.handle.net/10568/122525 |
| work_keys_str_mv |
AT cgiarresearchprogramonrice recipesforbiofortifiedricewheatbiscuits |
| _version_ |
1779055602056560640 |