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Standard operating procedure for determination of extensibility of pounded yam using Kieffer dough extensibility method. Adinsi Laurent, Diby Sylvie Nnan, Bouniol Alexandre, Hotegni Francis, Deffan Prudence, Domingo Romain, Honfozo Laurenda, Adesokan Michael, Alamu Ayomide, Chijioke Ugo, Otegbayo Bolanle, Arufe Santiago, Akissoé Noël, Mestres Christian, Dufour Dominique, Ayetigbo Oluwatoyin. 2024. Cotonou : RTB Breeding Project-CIRAD, 20 p.

Standard operating protocol for the instrumental determination of extensibility of pounded yam. Biophysical characterization of quality traits, WP2. Ayetigbo Oluwatoyin, Domingo Romain, Arufe Vilas Santiago, Mestres Christian (collab.), Akissoé Noël (collab.), Otegbayo Bolanle Omolara (collab.). 2023. Montpellier : RTBfoods Project-CIRAD, 18 p.

Training on instrumental textural characterization of extensibility of eba and pounded yam. Biophysical Characterization of Quality Traits, WP2. Ayetigbo Oluwatoyin, Mestres Christian (collab.). 2023. Ibadan : RTBfoods Project-CIRAD, 33 p.

Training on instrumental textural characterization of extensibility of fufu. Biophysical Characterization of Quality Traits, WP2. Ayetigbo Oluwatoyin, Mestres Christian (collab.). 2023. Umudike : RTBfoods Project-CIRAD, 41 p.

Training and support mission on instrumental textural characterization of extensibility of pounded yam by uniaxial extension and bi-extensional viscosity at CNRA and UNA, Côte d'Ivoire. 27/03/2023 - 07/04/2023. Ayetigbo Oluwatoyin, Mestres Christian (collab.), Dufour Dominique (collab.). 2023. Bouaké : RTB Breeding Project-CIRAD, 26 p.