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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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| Publié dans: | Int J Food Sci Technol |
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| Auteurs principaux: | , , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2020
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| Sujets: | |
| Accès en ligne: | 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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