Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
| Main Authors: | , , , , |
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| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
Nigerian Institute of Food Science and Technology
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/91691 |
| _version_ | 1855542590160502784 |
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| author | Awoyale, W. Abass, A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Amaza, P. |
| author_browse | Abass, A. Alamu, Emmanuel Oladeji Amaza, P. Awoyale, W. Maziya-Dixon, Busie |
| author_facet | Awoyale, W. Abass, A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Amaza, P. |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Conference Paper |
| id | CGSpace91691 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Nigerian Institute of Food Science and Technology |
| publisherStr | Nigerian Institute of Food Science and Technology |
| record_format | dspace |
| spelling | CGSpace916912023-10-15T11:13:43Z Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots Awoyale, W. Abass, A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Amaza, P. cassava processing varieties vitamin a value chain yellow root cassava 2017-01-01 2018-03-19T09:31:32Z 2018-03-19T09:31:32Z Conference Paper https://hdl.handle.net/10568/91691 en Limited Access Nigerian Institute of Food Science and Technology Awoyale, W., Abass, A., Alamu, E.O., Maziya-Dixon, B. & Amaza, P. (2017). Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. In Proceedings of the 41st Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology, 22-25 October, Abuja, Nigeria, (p. 119-120). |
| spellingShingle | cassava processing varieties vitamin a value chain yellow root cassava Awoyale, W. Abass, A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Amaza, P. Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title | Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title_full | Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title_fullStr | Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title_full_unstemmed | Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title_short | Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots |
| title_sort | consumer s acceptability and willingness to pay for composite bread baked with high quality cassava flour from yellow fleshed cassava roots |
| topic | cassava processing varieties vitamin a value chain yellow root cassava |
| url | https://hdl.handle.net/10568/91691 |
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