PhD: Managing the hard-to-cook (HTC) phenomenon in bambara groundnut processing for resource limited communities in Zimbabwe

Title: Managing the hard-to-cook (HTC) phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe. PhD candidate: J (Juliet) Mubaiwa MSc. Promotor: prof. V (Vincenzo) Fogliano. Co-promotor: dr.ir. AR (Anita) Linnemann. Organisation: Wageningen University, Food Quality and Design

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