Autor: Adejuyitan, A.
- End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review
- Development of standard operating protocol for measurement of cassava root mealiness
- 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
Autor: Akinwande, B.
- End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review
- Development of standard operating protocol for measurement of cassava root mealiness
- 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
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