Author: Dufour, D.
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Connecting Data for Consumer Preferences, Food Quality and Breeding in support of Market-oriented Breeding of Root, Tuber, and Banana Crops
- Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
- Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops. Focus on cassava in sub-Saharan Africa
- East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits
Author: Adinsi, L.
- 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
Similar Items: Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
- Prioritizing quality traits for gender‐responsive breeding for boiled potato in Uganda
- Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective
- Effects of soaking and steaming regimes on the quality of artisanal parboiled rice
- Proximate composition and physical properties of steamed sour cassava starch bread
- Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
- TH5.2: Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda
Similar Items: Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
- From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
- A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)