Author: Nakitto, M.
- Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
- Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)
- Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
- Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters
- Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion
Author: Ceballos, H.
- Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
- Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz)
- Preferencia de uso de la yuca en base a las correlaciones entre composición de la raíz, propiedades fisicoquímicas y funcionales del almidón de yuca
- Preferencia de uso de la yuca en base a las correlaciones entre composición de la raíz, propiedades fisicoquímicas y funcionales del almidón de yuca
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