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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Dades bibliogràfiques
Publicat a:Int J Food Sci Technol
Autors principals: Nanyonjo, Ann Ritah, Kawuki, Robert Sezi, Kyazze, Florence, Esuma, Williams, Wembabazi, Enoch, Dufour, Dominique, Nuwamanya, Ephraim, Tufan, Hale
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2021
Matèries:
Cassava
Accés en línia: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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