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Standard operating procedure for sample preparation and the measurement of texture of boiled yam. Adinsi Laurent, Hotegni Francis, Honfozo Laurenda, Pede Pénélope, Akissoé Noël, Arufe Santiago, Ayetigbo Oluwatoyin. 2024. Cotonou : RTB Breeding Project-CIRAD, 20 p.

Standard Operating Protocol for sample preparation, determination of instrumental texture of steam-cooked cassava. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Honfozo Fifamè Laurenda, Hotegni Francis, Djibril Moussa Imayath, Akissoé Noël, Mestres Christian (collab.), Ayetigbo Oluwatoyin (collab.). 2023. Cotonou : RTBfoods Project-CIRAD, 20 p.

Sample preparation and cooking time for texture analysis of boiled yam. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Honfozo Fifamè Laurenda, Akissoé Noël, Dahdouh Layal (collab.), Ayetigbo Oluwatoyin (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 15 p.