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Nombre de documents : 3.
Cassava cooking properties characterization using NIRS on fresh ground cassava – Updated dataset 2020-2023.
Davrieux Fabrice, Londoño Luis Fernando, Moreno Jhon Larry, Ospina Maria Alejandra, Luna Jorge, Duarte Cristian, Xiaofei Zang, Fenstemaker Sean, Tran Thierry, Dufour Dominique.
2024.
Saint-Pierre : CIRAD-RTB Breeding Project, 32 p.
![[img]](http://agritrop.cirad.fr/style/images/fileicons/text.png)
Cassava cooking properties characterization using NIRS on fresh ground cassava.
Davrieux Fabrice, Zhang Xiaofei, Londoño Luis Fernando, Belalcazar John, Tran Thierry.
2023.
Saint-Pierre : RTBfoods Project-CIRAD, 27 p.
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
Prediction of yam cooking behavior using hyperspectral imaging. Report on HSI calibrations for dry matter, pectin, starch & texture on raw fresh yam slices, at CIRAD France.
Meghar Karima, Boyer Julien, Davrieux Fabrice.
2022.
Montpellier : RTBfoods Project-CIRAD, 25 p.
Prévisualisation |
