Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

Prepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known regarding consumer preferences. This research identified the sensory attributes of fried sweetpot...

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Detalles Bibliográficos
Autores principales: Dery, Eric K., Carey, Edward E., Ssali, Reuben T., Low, Jan W., Johanningsmeier, Suzanne D., Oduro, Ibok, Boakye, Abena, Omodamiro, Rachael M., Yusuf, Hauwa L.
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/PMC7984081/
https://www.ncbi.nlm.nih.gov/pubmed/33776243
http://dx.doi.org/10.1111/ijfs.14847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984081/
https://www.ncbi.nlm.nih.gov/pubmed/33776243
http://dx.doi.org/10.1111/ijfs.14847

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