Boiled yam end‐user preferences and implications for trait evaluation

This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consu...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Int J Food Sci Technol
Main Authors: Honfozo, Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Adetonah, Sounkoura, Forsythe, Lora, Kleih, Ulrich, Hounhouigan, Joseph D., Fliedel, Geneviève, Akissoe, Noël H.
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2020
Teme:
Yam
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7983907/
https://ncbi.nlm.nih.gov/pubmed/33776245
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14707
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