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Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

Main Authors: Awoyale, W., Abass, A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Amaza, P.
Format: Conference Paper
Language:Inglés
Published: Nigerian Institute of Food Science and Technology 2017
Subjects:
cassava
processing
varieties
vitamin a
value chain
yellow root cassava
Online Access:https://hdl.handle.net/10568/91691
Description not available.

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