Near infrared spectroscopy for cooking time classification of cassava genotypes
Cooking time is a crucial determinant of culinary quality of cassava roots and incorporating it into the early stages of breeding selection is vital for breeders. This study aimed to assess the potential of near-infrared spectroscopy (NIRS) in classifying cassava genotypes based on their cooking tim...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Frontiers Media
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/159928 |
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