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1. Sub-Saharan African maize-based foods : technological perspectives to increase the food and nutrition security impacts of maize breeding programmes [Electronic Resource]

by Ekpa, O | Palacios-Rojas, N | Kruseman, G | Fogliano, V | Linnemann, A.

Source: Global Food SecurityMaterial type: article Article; Type of continuing resource: periodical Publisher: Amsterdam, Netherlands : Elsevier, 2018Online access: Open Access through DSpace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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2. Sub-Saharan african maize-based foods : processing practices, challenges and opportunities

by Ekpa, O | Palacios-Rojas, N | Kruseman, G | Fogliano, V | Linnemann, A.

Source: Food Reviews InternationalMaterial type: article Article; Type of continuing resource: periodical Publisher: New York (USA) : Taylor & Francis, 2019Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

3. Genotype selection influences the quality of gluten-free bread from maize

by Ekpa, O | Palacios-Rojas, N | Rosales-Nolasco, A | Renzetti, S | Fogliano, V | Linnemann, A.

Source: LWT - Food Science and TechnologyMaterial type: article Article; Type of continuing resource: periodical Publisher: USA : Elsevier, 2020Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org