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Résultats pour : "Texture"

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Nombre de documents : 5.

Article de revue

Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact. Adinsi Laurent, Djibril Moussa Imayath, Honfozo Laurenda, Bouniol Alexandre, Meghar Karima, Alamu Emmanuel Oladeji, Adesokan Michael, Arufe Vilas Santiago, Ofoeze Miriam, Okoye Benjamin, Madu Tessy, Hotegni Francis, Chijioke Ugo, Otegbayo Bolanle Omolara, Dufour Dominique, Hounhouigan Joseph Djidjoho, Ceballos Hernan, Mestres Christian, Akissoé Noël H.. 2023. Journal of the Science of Food and Agriculture, 29 p.
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Predicting quality, texture and chemical content of yam (Dioscorea alata L.) tubers using near infrared spectroscopy. Ehounou Adou Emmanuel, Cornet Denis, Desfontaines Lucienne, Marie-Magdeleine Carine, Maledon Erick, Nudol Elie, Beurier Grégory, Rouan Lauriane, Brat Pierre, Lechaudel Mathieu, Nous Camille, N'Guetta Assanvo Simon-Pierre, Kouakou Amani Michel, Arnau Gemma. 2021. Journal of Near Infrared Spectroscopy, 29 (3) : 128-139.
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Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1278-1288.
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UAV-based canopy textures assess changes in forest structure from long-term degradation. Bourgoin Clément, Betbeder Julie, Couteron Pierre, Blanc Lilian, Dessard Hélène, Oszwald Johan, Le Roux Renan, Cornu Guillaume, Reymondin Louis, Mazzei Lucas, Sist Plinio, Läderach Peter, Gond Valéry. 2020. Ecological Indicators, 115:106386, 11 p.
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Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics. Bankolé Ibidjokè Rachidatou, Tchobo Paul Fidèle, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, Alitonou Guy Alain. 2019. Journal of Food and Nutrition Sciences, 7 (5) : 73-78.
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