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Page 1
From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria.
Ndjouenkeu R, Ngoualem Kegah F, Teeken B, Okoye B, Madu T, Olaosebikan OD, Chijioke U, Bello A, Oluwaseun Osunbade A, Owoade D, Takam-Tchuente NH, Biaton Njeufa E, Nguiadem Chomdom IL, Forsythe L, Maziya-Dixon B, Fliedel G. Ndjouenkeu R, et al. Int J Food Sci Technol. 2021 Mar;56(3):1223-1238. doi: 10.1111/ijfs.14790. Epub 2020 Oct 6. Int J Food Sci Technol. 2021. PMID: 33776232 Free PMC article.
Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot).
Olaosebikan O, Bello A, de Sousa K, Ndjouenkeu R, Adesokan M, Alamu E, Agbona A, Van Etten J, Kégah FN, Dufour D, Bouniol A, Teeken B. Olaosebikan O, et al. Among authors: ndjouenkeu r. J Sci Food Agric. 2024 Jun;104(8):4770-4781. doi: 10.1002/jsfa.12867. Epub 2023 Aug 7. J Sci Food Agric. 2024. PMID: 37463325
17 results