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...

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Detalles Bibliográficos
Autores principales: Honfozo, Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Adetonah, Sounkoura, Forsythe, Lora, Kleih, Ulrich, Hounhouigan, Joseph D., Fliedel, Geneviève, Akissoe, Noël H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Yam
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983907/
https://www.ncbi.nlm.nih.gov/pubmed/33776245
http://dx.doi.org/10.1111/ijfs.14707

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983907/
https://www.ncbi.nlm.nih.gov/pubmed/33776245
http://dx.doi.org/10.1111/ijfs.14707

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