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RTBfoods & AfricaYam Training on Yam Quality Evaluation
Given adequate disease resistance and production yields, many studies show that varietal adoption of new yam genotypes depends mainly on organoleptic quality and their suitability for processing into ready-to-eat foods. ...
Creating Food Product Quality Traits in the Crop Ontology for Roots, Tubers and Bananas
RTBFoods produces lexicon of sensory properties for the food products and variables for measuring the processing techniques applied to varieties. Qualities and processing techniques names and variables were extracted into ...