Parcourir par Mots clés libres
Nombre de documents : 3.
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.
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2.
Adinsi Laurent, Akissoé Noël,
Maraval
Isabelle (collab.), Forestier-Chiron
Nelly (collab.), Bugaud
Christophe (collab.).
2021.
Cotonou : RTBfoods Project-CIRAD, 13 p.
Prévisualisation |
Sensory characterization of boiled yam. Biophysical characterization of quality traits, WP2.
Adinsi Laurent, Akissoé Noël,
Maraval
Isabelle (collab.), Forestier-Chiron
Nelly (collab.), Bugaud
Christophe (collab.).
2021.
Cotonou : RTBfoods Project-CIRAD, 13 p.
Prévisualisation |
