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Nombre de documents : 1.
Proof of concept about biophysical bases of processing and cooking ability of boiled sweet potato. Biophysical characterization of quality traits, WP2.
Mestres Christian, Ollier Léa, Tran Thierry, Moreno Jhon L., Zum Felde Thomas, Swanckaert Jolien, Banda Linly, Taylor Mark, McDougall Gordon.
2021.
Montpellier : RTBfoods Project-CIRAD, 9 p.
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