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Nombre de documents : 2.
2023
Cassava cooking properties characterization using NIRS on fresh ground cassava.
Davrieux Fabrice, Zhang Xiaofei, Londoño Luis Fernando, Belalcazar John, Tran Thierry.
2023.
Saint Pierre : RTBfoods Project-CIRAD, 27 p.
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2022
Prediction of yam cooking behavior using hyperspectral imaging. Report on HSI calibrations for dry matter, pectin, starch & texture on raw fresh yam slices, at CIRAD France.
Meghar Karima, Boyer Julien, Davrieux Fabrice.
2022.
Montpellier : RTBfoods Project-CIRAD, 25 p.
Prévisualisation |
