Bechoff A., Tomlins K.I., Fliedel G., Becerra López-Lavalle L.A., Westby A., Hershey C., Dufour D.
2016
Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during ...
Economie de la consommation; Génétique et amélioration des plantes; Composition des produits alimentaires
2016
Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during ...
Economie de la consommation; Génétique et amélioration des plantes; Composition des produits alimentaires