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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| Main Author: | |
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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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