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From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria
Author(s) -
Ndjouenkeu Robert,
Ngoualem Kegah Franklin,
Teeken Béla,
Okoye Benjamin,
Madu Tessy,
Olaosebikan Olamide Deborah,
Chijioke Ugo,
Bello Abolore,
Oluwaseun Osunbade Adebowale,
Owoade Durodola,
TakamTchuente Noel Hubert,
Biaton Njeufa Esther,
Nguiadem Chomdom Isabelle Linda,
Forsythe Lora,
MaziyaDixon Busie,
Fliedel Geneviève
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.14790
Subject(s) - agriculture , manihot esculenta , agricultural science , business , value chain , quality (philosophy) , mathematics , microbiology and biotechnology , biology , agronomy , marketing , supply chain , philosophy , epistemology , ecology
High quality characteristics of cassava roots, gari and eba (coloured boxes indicate high quality characteristics for each product)