Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
Date Issued
2017-01Language
enType
Conference PaperReview status
Peer ReviewAccessibility
Limited AccessMetadata
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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).
Permanent link to cite or share this item: https://hdl.handle.net/10568/91691
CGIAR Author ORCID iDs
Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414
Adebayo Abasshttps://orcid.org/0000-0003-1376-3608
ALAMU Emmanuel Oladeji (PhD, FIFST, MNIFST)https://orcid.org/0000-0001-6263-1359
Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
Other CGIAR Affiliations
AGROVOC Keywords
Subjects
CASSAVA; PLANT PRODUCTION; VALUE CHAINSCountries
NigeriaOrganizations Affiliated to the Authors
International Institute of Tropical Agriculture; Kwara State University; University of JosCollections
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