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Cassava cooking properties characterization using NIRS on fresh ground cassava – Updated dataset 2020-2023. Davrieux Fabrice, Londoño Luis Fernando, Moreno Jhon Larry, Ospina Maria Alejandra, Luna Jorge, Duarte Cristian, Xiaofei Zang, Fenstemaker Sean, Tran Thierry, Dufour Dominique. 2024. Saint-Pierre : CIRAD-RTB Breeding Project, 32 p.

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.

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.