Similar Items: Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
- Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
- Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters
- Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics
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Author: Ayetigbo, O.
- End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda
- Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion
- Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: a review
- Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters
- Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
Author: Arufe, S.
- Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products