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Proof of concept on hardness prediction of yam tubers using NIRS. High-Throughput Phenotyping Protocols (HTPP), WP3. Marie-Magdeleine Carine, Davrieux Fabrice. 2021. Petit-Bourg : RTBfoods Project-CIRAD, 8 p.

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1278-1288.

Sensory characterization of pounded yam. Biophysical characterization of quality traits, WP2. Otegbayo Bolanle Omolara, Tanimola Abiola, Oroniran Oluyinka, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Iwo : RTBfoods Project-CIRAD, 15 p.