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...

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Bibliographic Details

Main Authors:	Iragaba, Paula, Adinsi, Laurent, Delgado , Luis Fernando, Nanyonjo, Ann Ritah, Nuwamanya, Ephraim, Wembabazi, Enoch, Kanaabi, Michael, Honfozo, Laurenda, Hotegni, Francis, Djibril-Moussa, Imayath, Londoño Hernandez, Luis Fernando, Bugaud, Christophe, Dufour, Dominique, Kawuki, Robert Sezi, Akissoé, Noël, Tran, Thierry
Format:	Journal Article
Language:	Inglés
Published:	Wiley 2024
Subjects:	genotypes agronomic practices cassava breeding consumers
Online Access:	https://hdl.handle.net/10568/139687