Author: Bouniol, A.
- Boiled yam end-user preferences and implications for trait evaluation
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
- Food quality profile of pounded yam and implications for yam breeding
- Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops. Focus on cassava in sub-Saharan Africa
- A case of transdisciplinarity and collaborative decision making: the co-construction of Gendered Food Product Profiles
Author: Dufour, D.
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
- Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)
- Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops. Focus on cassava in sub-Saharan Africa
- Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
- Market intelligence for rice, sorghum and yam in Benin and Ghana: Key findings from 2024 surveys
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