Centro Internacional de la Papa (CIP)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/149752
Examinar
11 resultados
collection.search.results.head
Ítem Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree(AI Publications) Hossain, M.M.; Heck, S.; Chanda, D.; Rahaman, E.H.M.S.; Mahmood, S.; Kabir, M.H.Ítem Scaling Up Orange-fleshed Sweetpotato through Agriculture and Nutrition (SUSTAIN)(International Potato Center) Heck, S.Ítem Demand-led approaches to drive post-harvest innovation and nutritious RTB productsMaziya-Dixon, B.B.; Ofei, R.; Grant, F.; Stoian, D.; Tran, T.; Heck, S.Ítem Effect of intensive agriculture-nutrition education and extension program adoption and diffusion of biofortified crops(Informa UK Limited) Okello, J.J.; Kwikiriza, N.; Muoki, Penina Ngusye; Wambaya, J.; Heck, S.Ítem Adoption and Effects of Orange-fleshed Sweetpotato Varieties in Malawi(International Potato Center) Gatto, M.; Okello, J.J.; Pradel, W.; Kwikiriza, N.; Mgomezulu, W.; Nyirenda, Z.; Okuku, H.; Suarez, V.; Vugt, D. van; Chipungu, Felistus P.; Kapalasa, E.; Kumwenda, W.; Hareau, Guy; Heck, S.Ítem In-depth study on household production, nutrition and consumption in Beira, Mozambique(International Potato Center) Okello, J.J.; Lagerkvist, Carl Johan; Kwikiriza, N.; Brouwer, R.; Naico, A.; Heck, S.; Prain, GordonÍtem Predictors of intention to integrate biofortified orange-fleshed sweetpotato in child feeding: A field information experiment in rural Kenya(Informa UK Limited) Lagerkvist, Carl Johan; Mutiso, J.M.; Okello, J.J.; Muoki, Penina Ngusye; Oluoch-Kosura, Willis; Heck, S.Ítem Resilient agri-food systems for nutrition amidst COVID-19: evidence and lessons from food-based approaches to overcome micronutrient deficiency and rebuild livelihoods after crises(Springer) Heck, S.; Campos, Hugo; Barker, I.; Okello, J.J.; Baral, Arun; Boy, Erick; Brown, Lynn; Birol, EkinÍtem Effect of nutrition awareness on utilization of Orange Fleshed Sweetpotato among vulnerable populations in Kenya(Springer) Mulwa, C.K.; Heck, S.; Maru, J.; Mwema, J.; Campos, HugoÍtem Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato PureeHossain, M.M.; Rahaman, E.H.M.S.; Heck, S.; Mahmood, S.