Autor: Bouniol, A.
- 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
Autor: Adinsi, L.
- 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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