Nalaganje...
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...
Shranjeno v:
| izdano v: | Int J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
John Wiley and Sons Inc.
2020
|
| Teme: | |
| 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 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|