Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties
Abstract Background Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, color and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference c...
| Autores principales: | , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/139687 |
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