Awoyale, W., Abass, A., Alamu, E.O., Maziya-Dixon, B. & Amaza, P. (2017). Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. In Proceedings of the 41st Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology, 22-25 October, Abuja, Nigeria, (p. 119-120).

Agriculture for Nutrition and Health; Integrated Systems for the Humid Tropics; Roots, Tubers and Bananas

cassava; processing; varieties; vitamin a; value chain; yellow root cassava