Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda

Cassava breeding programmes in Uganda do not currently select materials based on flour making quality, explaining in part the low adoption rates of many released varieties. In this study, we describe end user trait preferences, processing qualities and physicochemical properties of cassava flour. We...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Technol
Main Authors: Nanyonjo, Ann Ritah, Kawuki, Robert Sezi, Kyazze, Florence, Esuma, Williams, Wembabazi, Enoch, Dufour, Dominique, Nuwamanya, Ephraim, Tufan, Hale
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2021
Assuntos:
Cassava
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7986407/
https://ncbi.nlm.nih.gov/pubmed/33776236
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14940
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