Nombre de documents : 4.
Article de revue
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
Iragaba Paula, Adinsi Laurent, Delgado Luis Fernando, Nanyonjo Ann Ritah, Nuwamanya Ephraim, Wembabazi Enoch, Kanaabi Michael, Honfozo Laurenda, Hotegni Francis, Djibril Moussa Imayath, Londoño Luis Fernando, Bugaud Christophe, Dufour Dominique, Kawuki Robert Sezi, Akissoé Noël H., Tran Thierry.
2024.
Journal of the Science of Food and Agriculture, 12 p.
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A case of transdisciplinarity and collaborative decision making: The co-construction of Gendered Food Product Profiles.
Forsythe Lora, Olaosebikan Deborah Olamide, Teeken Béla, Ngoh Newilah Gérard, Mayanja Sarah, Nanyonjo Ann Ritah, Iragaba Paula, Okoye Benjamin, Marimo Pricilla, Kenneth Akankwasa, Adinsi Laurent, Kendine Vepowo Cédric, Sounkoura Adetonah, Tinyiro Samuel Edgar, Bouniol Alexandre, Dufour Dominique, Akissoe Lorene, Madu Tessy.
2024.
Journal of the Science of Food and Agriculture, 13 p.
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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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Document technique et de recherche
Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2.
Nuwamanya Ephraim, Iragaba Paula, Kawuki Robert Sezi, Nanyonjo Ann Ritah, Kanaabi Michael, Khakasa Elizabeth,
Maraval
Isabelle (collab.), Forestier-Chiron
Nelly (collab.), Bugaud
Christophe (collab.).
2021.
Kampala : RTBfoods Project-CIRAD, 18 p.
Prévisualisation |
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