Ejemplares similares: A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
- Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)