. 2020 Sep 1;56(3):1458–1472. doi: 10.1111/ijfs.14770
© 2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)
This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Figure 5.
Pictures of some yam varieties cultivated by respondents.