Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw swee...

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Detalles Bibliográficos
Autores principales: Mwanga, Robert O. M., Mayanja, Sarah, Swanckaert, Jolien, Nakitto, Mariam, zum Felde, Thomas, Grüneberg, Wolfgang, Mudege, Netsayi, Moyo, Mukani, Banda, Linly, Tinyiro, Samuel Edgar, Kisakye, Sarah, Bamwirire, David, Anena, Beatrice, Bouniol, Alexandre, Magala, Damalie Babirye, Yada, Benard, Carey, Edward, Andrade, Maria, Johanningsmeier, Suzanne D., Forsythe, Lora, Fliedel, Geneviève, Muzhingi, Tawanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Sweetpotato
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983908/
https://www.ncbi.nlm.nih.gov/pubmed/33776240
http://dx.doi.org/10.1111/ijfs.14792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983908/
https://www.ncbi.nlm.nih.gov/pubmed/33776240
http://dx.doi.org/10.1111/ijfs.14792

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