Autor: Forsythe, L.
- Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
- 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
- Boiled yam end-user preferences and implications for trait evaluation
Autor: Bouniol, A.
Ejemplares similares: 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
Ejemplares similares: 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
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Gari: food for the rich or the poor consumers in Nigeria
- Processing factors affecting the level of residual cyanohydrins in gari
- How to make Gari
- Spatial integration and price transmission in selected cassava products markets in Nigeria: a case of gari