Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics-Reference-Cited by-同舟云学术

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Published:2017-07-19 Issue:4 Volume:58 Page:547-567
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Bechoff Aurélie¹,Tomlins Keith¹,Fliedel Geneviève²,Becerra Lopez-lavalle Luis Augusto³,Westby Andrew¹,Hershey Clair²,Dufour Dominique²³

Affiliation:

1. Natural Resources Institute (NRI), University of Greenwich, Central Avenue, Chatham Maritime, Kent, United Kingdom

2. UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD), Breton Montpellier, France

3. International Center for Tropical Agriculture (CIAT), Recta Cali-Palmira, Cali, Colombia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1202888

Reference110 articles.

1. Acheampong, P. P. (2015). Economic Analysis of Farmers' Preferences for Cassava Variety Traits: Implications for Breeding and Technology Adoption in Ghana. PhD Thesis, Kwame Nkrumah University of Science and Technology, Ghana.

2. The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

3. The influence of root rot incidence on cassava genotype on consumers acceptability of the gari produced from it

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