Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
Iragaba P, Adinsi L, Delgado LF, Nanyonjo AR, Nuwamanya E, Wembabazi E, Kanaabi M, Honfozo L, Hotegni F, Djibril-Moussa I, Londoño LF, Bugaud C, Dufour D, Kawuki RS, Akissoé N, Tran T.
Iragaba P, et al. Among authors: wembabazi e.
J Sci Food Agric. 2024 Jun;104(8):4561-4572. doi: 10.1002/jsfa.13363. Epub 2024 Feb 21.
J Sci Food Agric. 2024.
PMID: 38319871