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Nombre de documents : 3.
Sensory characterization of boiled cassava. 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.
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SOP for calibrated color measurements of RTB foods using image analysis. High-throughput phenotyping protocols (HTPP), WP3.
Cornet Denis,
Alamu
Emmanuel Oladeji (collab.).
2020.
Montpellier : RTBfoods Project-CIRAD, 16 p.
Prévisualisation |
SOP for colour measurement in fresh yam (Dioscorea Sp.) and fresh cassava (Manihot esculenta) using chromameter. High-throughput phenotyping protocols (HTPP), WP3.
Alamu Emmanuel, Adesokan Michael,
Meghar
Karima (collab.), Davrieux
Fabrice (collab.).
2020.
Lusaka : RTBfoods Project-CIRAD, 10 p.
Prévisualisation |
