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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Veröffentlicht in:Int J Food Sci Technol
Hauptverfasser: Nanyonjo, Ann Ritah, Kawuki, Robert Sezi, Kyazze, Florence, Esuma, Williams, Wembabazi, Enoch, Dufour, Dominique, Nuwamanya, Ephraim, Tufan, Hale
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2021
Schlagworte:
Cassava
Online Zugang: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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