Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10681-024-03386-3.pdf
Reference157 articles.
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5. Adinsi L, Akissoé N, Escobar A, Prin L, Kougblenou N, Dufour D, Hounhouigan DJ, Fliedel G (2019) Sensory and physicochemical profiling of traditional and enriched gari in Benin. Food Sci Nutr 7(10):3338–3348. https://doi.org/10.1002/fsn3.1201
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