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Nombre de documents : 4.

2021

Boiled yam end-user preferences and implications for trait evaluation. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.
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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.
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2020

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying. Gouyo Teko, Mestres Christian, Maraval Isabelle, Fontez Bénédicte, Hofleitner Céline, Bohuon Philippe. 2020. Food Research International, 131:108947, 10 p.
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2019

Estimates for heritability and consumer-validation of a penetrometer method for phenotyping softness of cooked cassava roots. Iragaba Paula, Nuwamanya Ephraim, Wembabazi Enoch, Baguma Yona, Dufour Dominique, Earle E.D., Kerr R.B., Tufan Hale, Gore Michael A., Kawuki R.S.. 2019. African Crop Science Journal, 27 (2) : 147-163.
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