Journal articles Open Access Consumer preferred boiled cassava cooking qualities in white and yellow fleshed advanced breeding populations in Uganda Wembabazi Enoch Cassava root qualities that meet end-user preferences enhance adoption of varieties. In this study, softness and water absorption (WAB) which is a proxy for cooking time, were assessed in white and yellow fleshed breeding lines, to identif… RUF-40857 2024 CC BY 4.0 5 Mar 2024
Journal articles Open Access Consumer preferred boiled cassava cooking qualities in white and yellow fleshed advanced breeding populations in Uganda Wembabazi Enoch Cassava root qualities that meet end-user preferences enhance adoption of varieties. In this study, softness and water absorption (WAB) which is a proxy for cooking time, were assessed in white and yellow fleshed breeding lines, to identif… RUF-40856 2024 CC BY 4.0 5 Mar 2024
Journal articles Open Access Consumer preferred boiled cassava cooking qualities in white and yellow fleshed advanced breeding populations in Uganda E.Y Danquah · D Dzidzienyo · Wembabazi Enoch · W. Esuma +7 more Cassava root qualities that meet end-user preferences enhance adoption of varieties. In this study, softness and water absorption (WAB) which is a proxy for cooking time, were assessed in white and yellow fleshed breeding lines, to identif… RUF-40855 2024 CC BY 4.0 5 Mar 2024
Journal articles Open Access Consumer preferred boiled cassava cooking qualities in white and yellow fleshed advanced breeding populations in Uganda E.Y Danquah · D Dzidzienyo · Wembabazi Enoch · W. Esuma +7 more Cassava root qualities that meet end-user preferences enhance adoption of varieties. In this study, softness and water absorption (WAB) which is a proxy for cooking time, were assessed in white and yellow fleshed breeding lines, to identif… RUF-40854 2024 CC BY 4.0 5 Mar 2024
