Consumption of Iron-Biofortified Beans Positively Affects Cognitive Performance in 18- to 27-Year-Old Rwandan Female College Students in an 18-Week Randomized Controlled Efficacy Trial
Identifying Socioeconomic Characteristics Defining Consumers’ Acceptance for Main Organoleptic Attributes of an Iron -biofortified Bean Variety in Guatemala
Developing a knowledge management approach for an agricultural innovation system: the case of the Southern African Bean Research Network (SABRN)
