Browse by Mots clés libres
Number of items: 5.
2019
Estimates for heritability and consumer-validation of a penetrometer method for phenotyping softness of cooked cassava roots.
Iragaba P., Nuwamanya Ephraim, Wembabazi Enoch, Baguma Yona, Dufour Dominique, Earle E.D., Kerr R.B., Tufan Hale, Gore Michael A., Kawuki R.S..
2019.
African Crop Science Journal, 27 (2) : pp. 147-163.
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2018
Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds.
Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Ricci Julien, Alter Pascaline, Durand Noel, Bohuon Philippe.
2018.
Food Research International, 113 : pp. 443-451.
![[img]](http://agritrop.cirad.fr/style/images/fileicons/text.png)
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea.
Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Alter Pascaline, Durand Noel, Bohuon Philippe.
2018.
Food Chemistry, 242 : pp. 279-287.
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2016
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.
Giraldo Toro Andres, Gibert Olivier, Briffaz Aurélien, Ricci Julien, Dufour Dominique, Tran Thierry, Bohuon Philippe.
2016.
Carbohydrate Polymers, 147 : pp. 426-435.
2015
Banana plantain functional properties evaluation during water cooking processes: a NIRS original assay and perspectives.
Gibert Olivier, Prades Alexia, Giraldo Toro Andres.
2015.
. Québec : IAEF-Elsevier , Résumé, 1 p.
International Congress on Engineering and Food. 12, Québec, Canada, 14 June 2015/18 June 2015.
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