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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.

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. Kouassi Hermann Antonin, Assemand Emma Fernande, Gibert Olivier, Maraval Isabelle, Ricci Julien, Thiemele Deless Edmond Fulgence, Bugaud Christophe. 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 : 1160-1170.