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Sub-Saharan african maize-based foods: processing practices, challenges and opportunities

Author: Ekpa, O.
Author: Palacios Rojas, N.
Author: Kruseman, G.
Author: Fogliano, V.
Author: Linnemann, A.
Year: 2019
ISSN: ISSN: 8755-9129
ISSN: ESSN: 1525-6103
URI: https://hdl.handle.net/10883/20134
Format: PDF
Language: English
Publisher: Taylor & Francis
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Type: Article
Place of Publication: New York (USA)
Pages: 609-639
Issue: 7
Volume: 35
DOI: 10.1080/87559129.2019.1588290
Keywords: Maize-Based Foods
Keywords: Maize Processing
Keywords: Maize Consumption
Keywords: Maize Opportunities
Country of Focus: AFRICA SOUTH OF SAHARA
Agrovoc: MAIZE
Agrovoc: FOOD CONSUMPTION
Agrovoc: NUTRITION
Related Datasets: https://www.tandfonline.com/doi/figure/10.1080/87559129.2019.1588290?scroll=top&needAccess=true
Journal: Food Reviews International


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This item appears in the following Collection(s)

  • Maize
    Maize breeding, phytopathology, entomology, physiology, quality, and biotech
  • Socioeconomics
    Including topics such as farming systems, markets, impact & targeting, innovations, and GIS

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