Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

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dc.creatorAwoyale, W.
dc.creatorAbass, A.
dc.creatorAlamu, Emmanuel Oladeji
dc.creatorMaziya-Dixon, Busie
dc.creatorAmaza, P.
dc.date2017-01-01
dc.date2018-03-19T09:31:32Z
dc.date2018-03-19T09:31:32Z
dc.date.accessioned2026-06-27T16:09:14Z
dc.identifierhttps://hdl.handle.net/10568/91691
dc.identifier.urihttp://hdl.handle.net/123456789/123983
dc.languageen
dc.publisherNigerian Institute of Food Science and Technology
dc.rightsLimited Access
dc.sourceAwoyale, W., Abass, A., Alamu, E.O., Maziya-Dixon, B. & Amaza, P. (2017). Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. In Proceedings of the 41st Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology, 22-25 October, Abuja, Nigeria, (p. 119-120).
dc.subjectcassava
dc.subjectprocessing
dc.subjectvarieties
dc.subjectvitamin a
dc.subjectvalue chain
dc.subjectyellow root cassava
dc.titleConsumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
dc.typeConference Paper

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Instituto Internacional de Agricultura Tropical (IITA)