Cassava Ontology 
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=Term, 
=Trait, 
=Method, and 
=Scale
Variables
Concept details
| Key | Value |
|---|---|
| method_id | CO_334:0013007 |
| method_name | Stickiness texture in the hand method |
| ontology_id | CO_334 |
| ontology_name | Cassava |
| method_class | Measurement/Sensory descriptive measurement |
| method_description | Put a part of the boiled sample between thumb and index fingers and using tapping motions, evaluate the amount of product adhering on them |
| method_reference | WP2_SOP_Sensory Analysis_Fufu_Umudike Nigeria. 2020. https://doi.org/10.18167/agritrop/00595; SOP_Sensory_Boiled Cassava_Final_Uganda_June_2020- https://doi.org/10.18167/agritrop/00599; RTBfoods_E.6.5_SOP_Sensory Characterization_Boiled Cassava_Benin_2020 - https://doi.org/10.18167/agritrop/00598; SOP for sensory characterization of Eba. Ibadan, Nigeria, 2020. https://doi.org/10.18167/agritrop/00596; SOP_Sensory. Attikeke_Cote D ivoire_EN_V1, 2021. https://doi.org/10.18167/agritrop/00607 |
| language | EN |
| created_at | 2023-11-09-13:24:10 |