Autor: Dufour, Dominique
- Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
- Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
- Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
- Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
- Changes in extended shelf life of cassava roots during storage in ambient conditions
Autor: Tran, Thierry
- Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
- Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
- Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
- Small granule cassava starch for ethanol production
- Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
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