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Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation
Author(s) -
Ssali Reuben,
Carey Edward,
Imoro Simon,
Low Jan W.,
Dery Eric Kuuna,
Boakye Abena,
Oduro Ibok,
Omodamiro Rachel M.,
Yusuf Hauwa Ladi,
Etwire Eunice,
Iyilade Abigail O.,
Adekambi Souleimane,
Ali Abdullahi,
Haliru Muhammad,
Etwire Prince Maxwell
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14764
Subject(s) - starch , mathematics , food science , product (mathematics) , dry matter , absorption of water , quality (philosophy) , trait , agricultural engineering , biology , agronomy , botany , engineering , computer science , geometry , programming language , philosophy , epistemology
Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread.