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Technological options for the production of enriched cowpea-based foods geared to consumer sensory preferences and nutritional status.
Madode, Yann
(PhD candidate)
van Boekel, Tiny
(Promotor)
Linnemann, Anita
(Co-promotor)
Nout, Rob
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/07
→
21/12/12
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Local Food
Food Science
100%
Iron
Food Science
100%
Dehulling
Food Science
40%
Food Science
Food Science
40%
Cooking Time
Food Science
40%
Nutritional Characterization
Food Science
20%
Technological Characterization
Food Science
20%
Steaming
Food Science
20%
Research output
Research output per year
2012
2012
2012
1
internal PhD, WU
Research output per year
Research output per year
Keeping local foods on the menu: a study on the small-scale processing of cowpea
Madodé, Y. E. E.,
21 Dec 2012
, S.l..
176 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Iron
100%
Local Food
100%
Food Science
40%
Cooking Time
40%
Dehulling
40%