Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes-Reference-Cited by-同舟云学术

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

Published:2022-01-30 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Abass Adebayo B.¹²^ORCID,Awoyale Wasiu¹³^ORCID,Ogundapo Ademola¹,Oluwasoga Olayemi¹,Nwaoliwe Gregory¹,Oyelekan James¹,Olarinde Luke O.⁴

Affiliation:

1. International Institute of Tropical Agriculture Ibadan Oyo State Nigeria

2. IITA Regional Hub for Eastern Africa Dar es Salaam Tanzania

3. Department of Food Science and Technology Kwara State University Malete Ilorin Kwara State Nigeria

4. Department of Agricultural Economics Ladoke Akintola University of Technology Ogbomosho Nigeria

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16350

Reference53 articles.

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4. Welfare impact of the adoption of improved cassava varieties by rural households in South‐Western Nigeria;Afolami C. A.;Agricultural Economics,2015

5. Evaluating stored cassava quality in gari production;Akingbala J. O.;Journal of Food, Agriculture and Environment,2005

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