Fortaleciendo la poscosecha, la calidad y la agregación de valor de cultivos nutritivos en Cauca y Putumayo
Enabling the scale-up of nutritious crops through post-harvest and value-added innovations in Colombia and Guatemala
CO-JOINT BASED EVALUATION OF BEAN-BASED PROCESSED PRODUCTS AND THEIR ATTRIBUTES WITH CONSUMERS DATA IN MALAWI
From capacity building to local adoption: Manufacturing and diffusion of cassava flash dryers in DR Congo
Fortaleciendo los procesos poscosecha y la transformación de cultivos agroalimentarios en Latinoamérica
Agronomic biofortification: Uncovering the evidence. A seminar organized by the Excellence in Agronomy Agronomic Initiative
Content and retention of provitamin A carotenoids following ripening and local processing of four popular Musa cultivars from Eastern Democratic Republic of Congo
Effects of wild foods and food interventions in reducing the minimum cost of diet using linear programming modelling: a case study of Turkana in Kenya
Gender-based constraints affecting biofortified cassava production, processing and marketing among men and women adopters in Oyo and Benue States, Nigeria
Effects of wild foods and food interventions in reducing the minimum cost of diet using linear programming modelling: a case study of Turkana in Kenya
Estudio de la obtención de un alimento precocido a partir de cultivos biofortificados. Tesis (Ingeniero Químico)
Producción de dextrinas de yuca a partir de almidón nativo en la rallandería TODOYUCA ubicada en el corregimiento Pescador (municipio de Caldono, departamento del Cauca). Tesis (Ingeniero Agroindustrial)
Exposure to air pollutants and heat stress among resource-poor women entrepreneurs in small-scale cassava processing
Diversifying community income through value adding and awareness:- A first attempt to produce popped snacks from traditional crops in Busia District, Kenya. International Symposium on Underutilized Plants. Arusha, Tanzania, 3-7 March 2008
Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
