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Nombre de documents : 3.
2022
Proof of Concept of visualisation of dry matter content in yam tuber during storage, using Hyperspectral Imaging. High-Throughput Phenotyping Protocols (HTPP), WP3.
Meghar Karima,
Davrieux
Fabrice (collab.).
2022.
Montpellier : RTBfoods Project-CIRAD, 16 p.
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Prévisualisation |
2021
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 |
2019
State of knowledge on boiled and pounded yam in Nigeria. Food Science.
Otegbayo Bolanle Omolara, Oroniran Oluyinka, Fawehinmi Olabisi, Ayandiji Adebamiji,
Kleih
Ulrich (collab.), Fliedel
Geneviève (collab.), Forsythe
Lora (collab.).
2019.
Iwo : RTBfoods Project-CIRAD, 13 p.
Prévisualisation |
