Similar Items: Cooking quality and NIRs
- Near infrared spectroscopy for cooking time classification of cassava genotypes
- QTL identification for cooking and eating quality in indica rice using multi-parent advanced generation intercross (MAGIC) population
- Cell wall polysaccharides determine cooking quality in cassava roots
- Measuring hardness distribution of cooked rice by single-grain puncture
- SOP for water absorption capacity and cooking time in beans
- Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
Author: Londoño, Luis Fernando
- Assessing realized genetic gains in biofortified cassava breeding for over a decade: Enhanced nutritional value and agronomic performance
- Cassava postharvest quality laboratory
- Molecular marker development for the small granule starch trait in cassava
- Guía de Usuario: Uso de la plataforma Galaxy/ChemFlow 20.05 (https://vm-chemflowfrancegrille.eu/), para análisis de datos y creación de curva de calibración usando datos espectrales adquiridos con Camara Hyperspectral Specim FX17
- RTB foodomics Kickoff Meeting Presentations
- Extraction and quantification of carotenoid contents in cassava roots, leaves, flour, and derived food products