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Nombre de documents : 2.
2022
NIRS analyses of sensory & textural traits in sweetpotato based on spectra collected on cooked freeze-dried roots.
Nantongo Judith Ssali, Serunkuma Edwin, Burgos Gabriela, Davrieux Fabrice, Meghar Karima, Ssali Reuben.
2022.
Kampala : RTBfoods Project-CIRAD, 12 p.
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NIRS analyses of sensory and textural traits in sweetpotato based on spectra collected on cooked mashed roots.
Nantongo Judith Ssali, Serunkuma Edwin, Burgos Gabriela, Davrieux Fabrice, Meghar Karima, Ssali Reuben.
2022.
Kampala : RTBfoods Project-CIRAD, 13 p.
Prévisualisation |
