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Banana and plantain (Musa spp.) cultivar preference, local processing techniques and consumption patterns in eastern Democratic Republic of Congo

Postharvest losses and their determinants: A challenge to creating a sustainable cooking banana value chain in Uganda

Diversity breeding program on common bean (Phaseolus vulgaris L.) targeting rapid cooking and iron and zinc biofortification

Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes

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