Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa.

Dery, Eric K; Carey, Edward E; Ssali, Reuben T; Low, Jan W; Johanningsmeier, Suzanne D; Oduro, Ibok; Boakye, Abena; Omodamiro, Rachael M; Yusuf, Hauwa L

Dery, Eric K; Carey, Edward E; Ssali, Reuben T; Low, Jan W; Johanningsmeier, Suzanne D; Oduro, Ibok; Boakye, Abena; Omodamiro, Rachael M; Yusuf, Hauwa L.

Afiliación

Dery EK; Department of Food Science and Technology Kwame Nkrumah University of Science and Technology UPO PMB Kumasi Ghana.
Carey EE; International Potato Center (CIP) Box 38785 Femusua, Kumasi Ghana.
Ssali RT; International Potato Center (CIP) Box 38785 Femusua, Kumasi Ghana.
Low JW; International Potato Center (CIP) Box 38785 Femusua, Kumasi Ghana.
Johanningsmeier SD; International Potato Center (CIP) Box 25171 Nairobi 00603 Kenya.
Oduro I; Agricultural Research Service, Southeast Area Food Science and Market Quality & Handling Research Unit United States Department of Agriculture (USDA) Raleigh NC USA.
Boakye A; Department of Food Science and Technology Kwame Nkrumah University of Science and Technology UPO PMB Kumasi Ghana.
Omodamiro RM; Department of Food Science and Technology Kwame Nkrumah University of Science and Technology UPO PMB Kumasi Ghana.
Yusuf HL; National Root Crops Research Institute P.M.B. 7006 Umuahia, Umudike 440001 Nigeria.

Int J Food Sci Technol ; 56(3): 1419-1431, 2021 Mar.

Article en En | MEDLINE | ID: mdl-33776243

Palabras clave

Breeding; Ipomoea batatas; crispness; fries; profile; sweetpotato

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Int J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido

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