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From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria por Ndjouenkeu, R., Kegah, F.N., Teeken, Béla, Okoye, B.C., Madu, Tessy, Olaosebikan, O., Chijioke, Alamu Ugo, Bello, A.A., Osunbade, A.O., Owoade, D., Takam-Tchuente, N.H., Njeufa, E.B., Chomdom, I.L.N., Forsythe, L., Maziya-Dixon, Busie, Fliedel, G.

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End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review por Osunbade, A.O., Alamu, Emmanuel Oladeji, Awoyale, W., Akinwande, B., Adejuyitan, A., Maziya-Dixon, Busie

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Development of standard operating protocol for measurement of cassava root mealiness por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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