Autor: Dufour, D.L.
- A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization
- Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from Mapuey (Dioscorea trifida) Genotypes in the Venezuelan Amazon
- Diversidad del plátano de cocción consumido en Colombia
- A comparison between cassava processing at small-scale in Vietnam and in Colombia
- Evaluación de yuca (Manihot esculenta Crantz) de altura para la producción de almidón de yuca
- Estudio de la diversidad del chontaduro (Bactris gasipaes) consumido en Colombia
Autor: Sánchez, T.
- A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization
- Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from Mapuey (Dioscorea trifida) Genotypes in the Venezuelan Amazon
- Diversidad del plátano de cocción consumido en Colombia
- A comparison between cassava processing at small-scale in Vietnam and in Colombia
- Evaluación de yuca (Manihot esculenta Crantz) de altura para la producción de almidón de yuca
- Estudio de la diversidad del chontaduro (Bactris gasipaes) consumido en Colombia
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