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Biochemical, cooking, sensory and textural properties of the boiled food prod...
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities... -
Cassava preliminary yield trial in Cameroon 2013-2014
RTB is a partnership collaboration of five research centers, led by the International Potato Center, with decades of experience in these crops on different continents, including... -
Cassava consumer preference test in Cameroon
RTB is a partnership collaboration of five research centers, led by the International Potato Center, with decades of experience in these crops on different continents, including... -
Cassava clonal evaluation in Cameroon, 2011
RTB is a partnership collaboration of five research centers, led by the International Potato Center, with decades of experience in these crops on different continents, including... -
Cassava advanced yield trial in Cameroon, 2016 - 2017
RTB is a partnership collaboration of five research centers, led by the International Potato Center, with decades of experience in these crops on different continents, including...
