Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda-Reference-Cited by-同舟云学术

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Published:2022-10 Issue: Volume:101 Page:104628
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Nakitto Mariam,Johanningsmeier Suzanne D.,Moyo Mukani,Bugaud Christophe,de Kock Henriette,Dahdouh Layal,Forestier-Chiron Nelly,Ricci Julien,Khakasa Elizabeth,Ssali Reuben T.,Mestres Christian,Muzhingi Tawanda

Funder

Bill and Melinda Gates Foundation

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference33 articles.

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3. Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa;Banda;Journal of Agriculture and Food Research,2021

4. Evaluation of cooked flavor for fifteen potato genotypes and correlation of sensory analysis to instrumental methods;Bough;American Journal of Potato Research,2019

5. Sensory characterization enabled the first classification of dessert bananas;Bugaud;Journal of Science of Food and Agriculture,2011

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