Nombre de documents : 3.
Article de revue
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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.
Communication par affiche
Impact of processing on the stability and bioaccessibility of pro-vitamin A carotenoids in biofortified cassava Roots (Manihot esculenta, Crantz).
Aragon Ingrid, Dufour Dominique, Escobar Andrés, Calle Fernando, Ceballos Hernan, Ferruzzi Mario G..
2016.
. AAA, APS, ASBMB, ASIP, ASN, ASPET
. San Diego : AAA, 1 p.
Experimental Biology 2016 (EB 2016), San Diego, États-Unis, 2 Avril 2016/4 Avril 2016.
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