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Nombre de documents : 2.
Creation of a color reference chart for RTB foods color characterization. High-throughput phenotyping protocols (HTPP), WP3.
Cornet Denis,
Alamu
Emmanuel Oladeji (collab.), Meghar
Karima (collab.), Davrieux
Fabrice (collab.).
2021.
Montpellier : RTBfoods Project-CIRAD, 19 p.
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Proof of concept about biophysical bases of processing and cooking ability of boiled cassava. Biophysical characterization of quality traits, WP2.
Mestres Christian, Ricci Julien, Ollier Léa, Tran Thierry, Moreno John Larry, Belalcazar John.
2021.
Montpellier : RTBfoods Project-CIRAD, 10 p.
Prévisualisation |
