Trait: Boiled root fibrousness in mouth
Method: Stickiness texture in the mouth method
Scale: Boiled root fibrousness in mouth scale 0-10

Key	Value
variable_id	CO_334:0003007
variable_name	Boiled cassava in mouth fibrousness scale 0-10
ontology_id	CO_334
ontology_name	Cassava
variable_synonyms	Fibr_M
context_of_use	Trained Sensory panel
variable_status	Recommended
variable_xref	SOP_Sensory_Boiled Cassava_Final_June_2020
institution	NaCRRI, Uganda
scientist	Paula Iragaba
date	2020-10-02 00:00:00
crop	Cassava
language	EN
created_at	2023-11-09-13:24:10