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Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
Date
2017
Author
Awoyale, W.
Abass, A.B.
Alamu, E.O.
Maziya-Dixon, B.
Amaza, P.
Type
Conference Paper
Target Audience
Scientists
Metadata
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Permanent link to this item
https://hdl.handle.net/20.500.12478/2336
Non-IITA Authors ORCID
Wasiu Awoyale
https://orcid.org/0000-0002-3635-1414
Adebayo Abass
https://orcid.org/0000-0003-1376-3608
Alamu Emmanuel Oladeji
https://orcid.org/0000-0001-6263-1359
IITA Subjects
Cassava
;
Plant Production
;
Value Chains
Agrovoc Terms
Cassava
;
Processing
;
Varieties
;
Vitamin A
;
Value Chain
;
Yellow Root Cassava
Regions
Africa
;
West Africa
Countries
Nigeria
Collections
Conference Documents
597