Author: Nwaoliwe, G.
- Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale
- Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
Author: Adegboyega, T.T.
- Cultivating value from waste: creating novel food, feed, and industrial applications from bambara groundnut by-products
- Cultivating value from waste: creating novel food, feed, and industrial applications from bambara groundnut by-products
- From discard to resource: unlocking the environmental and nutritional value of Bambara groundnut waste
Similar Items: Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale
- Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale
- Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): Baseline report of the TAFS-WCA
- RIICE activities in Ivory Coast 2024. Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA)
- Value chain and multi-crop baseline of the Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): A case of Rwanda
- Value chain and multi-crop baseline of the Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): A case of Burundi
- RIICE development in Cote d’Ivoire : AfricaRice report of 2024. Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA)
Similar Items: Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods
- Development of standard operating protocol for measurement of cassava root mealiness
- Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
- Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato