Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: A review

Sustainability (Switzerland)

Volumn 10, Issue 9, 2018, Pages

  Ayetigbo, Oluwatoyin ^a   Latif, Sajid ^a   Abass, Adebayo ^b   Müller, Joachim ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b International Institute of Tropical Agriculture   (Tanzania)

Author keywords

Amylose; Carotenoids retention; Cassava processing; Cassava variants; Sustainability; Yellow cassava

Indexed keywords

CASSAVA; CROP IMPROVEMENT; FOOD SECURITY; NUTRITIONAL STATUS; PHYSICOCHEMICAL PROPERTY; PHYTOCHEMISTRY; ROOT; STARCH; VEGETABLE;

AFRICA; ASIA; SOUTH AMERICA;

MANIHOT ESCULENTA;

EID: 85052934267     PISSN: None     EISSN: 20711050     Source Type: Journal    
DOI: 10.3390/su10093089     Document Type: Review

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