Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
Wasiu Awoyale, Wasiu Awoyale, Busie Maziya-Dixon, Hakeem Oyedele et al. • Frontiers in Sustainable Food Systems
(2023)
The use of the biophysical and textural qualities of fufu to choose the possible substitution of an adopted cassava variety (TMEB419-V1) with improved genotypes from the breeding program was assessed in this study. Standard methods were use...
DOAJ
Open Access (DOAJ)
DOI:
10.3389/fsufs.2023.1272724