Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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Ítem Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava(African Journal of Food, Agriculture, Nutrition and Development) Osunbade, A.O.; Alamu, E.O.; Awoyale, W.; Adesokan, M.; Nwaoliwe, G.; Akinwande, B.; Adejuyitan, A.; Lungaho, M.; Maziya-Dixon, B.Ítem Development of standard operating protocol for measurement of cassava root mealiness(Springer) Osunbade, A.O.; Alamu, E.O.; Awoyale, W.; Adesokan, M.; Akinwande, B.; Adejuyitan, A.; Maziya-Dixon, B.Ítem Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methodsOsunbade, A.O.; Alamu, E.O.; Awoyale, W.; Adesokan, M.; Nwaoliwe, G.; Akinwande, B.; Adejuyitan, A.; Lungaho, M.; Maziya-Dixon, B.