Autor: Madu, Tessy
- 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
- Quality attributes of fufu in south-east Nigeria: guide for cassava breeders
- Establishing the linkage between Eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Food quality profile of pounded yam and implications for yam breeding
Autor: 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
- Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
- Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria
- Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
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)
Ejemplares similares: 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)