Consumers' quality perception of farmers' varieties of sorghum and derived foods in Benin

A.P.P. Kayodé, A. Adegbidi, A.R. Linnemann, M.J.R. Nout, J.D. Hounhouigan

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationFood-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists, 2nd International Workshop Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists, Ouagadougou, Burkina faso, 23-28 November 2004
EditorsI. Brouwer, S. Treche
Place of PublicationOuagadougou, Burkina faso
Pages44
Publication statusPublished - 2004
Event2nd International Workshop Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists -
Duration: 23 Nov 200328 Nov 2003

Workshop

Workshop2nd International Workshop Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists
Period23/11/0328/11/03

Cite this

Kayodé, A. P. P., Adegbidi, A., Linnemann, A. R., Nout, M. J. R., & Hounhouigan, J. D. (2004). Consumers' quality perception of farmers' varieties of sorghum and derived foods in Benin. In I. Brouwer, & S. Treche (Eds.), Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists, 2nd International Workshop Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists, Ouagadougou, Burkina faso, 23-28 November 2004 (pp. 44).