Nombre de documents : 4.
Article de revue
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.
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.
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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