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Nombre de documents : 2.
Document technique et de recherche
SOP for characterization of extrusion-texture of boiled cassava. Biophysical Characterization of Quality Traits, WP2.
Tran Thierry, Escobar Andrés,
Dahdouh
Layal (collab.), Ayetigbo
Oluwatoyin (collab.), Mestres
Christian (collab.).
2023.
Cali : RTBfoods Project-CIRAD, 19 p.
![[img]](/style/images/fileicons/text.png)
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Sample preparation and cooking time for texture analysis of boiled yam. Biophysical characterization of quality traits, WP2.
Adinsi Laurent, Honfozo Fifamè Laurenda, Akissoé Noël,
Dahdouh
Layal (collab.), Ayetigbo
Oluwatoyin (collab.).
2021.
Cotonou : RTBfoods Project-CIRAD, 15 p.
Prévisualisation |
