Carregant...
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...
Guardat en:
| Publicat a: | Int J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|