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Nombre de documents : 2.
Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2.
Nuwamanya Ephraim, Iragaba Paula, Kawuki Robert Sezi, Nanyonjo Ann Ritah, Kanaabi Michael, Khakasa Elizabeth,
Maraval
Isabelle (collab.), Forestier-Chiron
Nelly (collab.), Bugaud
Christophe (collab.).
2021.
Kampala : RTBfoods Project-CIRAD, 18 p.
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Sensory characterization of boiled yam. 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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