Nombre de documents : 6.
Cross-approaches for advising cassava trait-preferences for boiling.
Honfozo Laurenda, Djibril Moussa Imayath, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Chadare Flora J., Padonou Segla Wilfrid, Hounhouigan Joseph Djidjoho, Forsythe Lora, Akissoé Noël H..
2023.
Cogent Food and Agriculture,
9 (1):2253716, 15 p.
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Boiled yam end-user preferences and implications for trait evaluation.
Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël.
2021.
International Journal of Food Science and,
56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.
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