Search Results - "starches"

Multiomics of a rice population identifies genes and genomic regions that bestow low glycemic index and high protein content by Badoni, Saurabh, Pasion-Uy, Erstelle A., Kor, Sakshi, Kim, Sung-Ryul, Tiozon, Rhowell N., Misra, Gopal, Buenafe, Reuben James Q., Labarga, Luster May, Ramos-Castrosanto, Ana Rose, Pratap, Vipin, Slamet-Loedin, Inez, Steimker, Julia von, Alseekh, Saleh, Fernie, Alisdair R., Kohli, Ajay, Khush, Gurudev S., Sreenivasulu, Nese

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Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches by Alayouni, R., Muzhingi, T., Nakitto, M., Baride, A., Yao, T., Janaswamy, S.

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Realizing the promises for high-value cassava: root quality traits by Ceballos, H., Dufour, D.L., Sánchez, T., Morante, N, Calle, F., Hershey, Clair H., Tohme, Joseph M.

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Experiences in La Colorada by Díaz Duque, R.O.

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Improvement of processing technology research and utilization of sweetpotato and its derived foods in China and Rwanda. by Sindi, K., Xie, J., Xie, K., Zhu, Y.

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Effect of genotype and genotype by environment interaction on total cyanide content, fresh root, and starch yield in farmer-preferred cassava landraces in Tanzania by Mtunguja, M.K., Laswai, H.S., Kanju, E., Ndunguru, J., Muzanila, Y.C.

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Bibliographie: L'amidon de manioc: Fermentation, séchage solaire et pouvoir de panification by Asté, M.

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The cultivation of root and tuber crops in the Caribbean countries: Report on the 1985 workshop of the Caribbean collaborative agricultural research network by Ferguson, T.U.

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The root and tuber crops program at CARDI by Forde, S.C.

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Cassava flour and starch: processing technology and utilization by Shittu, T.A., Alimi, B.A., Wahab, B., Sanni, Lateef O., Abass, A.

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Utilization of cassava and its products by Almazan, A.

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Damaged starch and dietary fibre content in Swedish wheat flour : PLS-modelling to predict baking volume by Nåbo, Edvin

Subjects: “…damaged starch…”

Efecto de la epoca de siembra y edad de cosecha en el rendimiento de yuca by Castro Merino, A.

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Post-harvest technology change in cassava processing: a choice paradigm by Adejumo, O., Okoruwa, V., Abass, A., Salman, K.

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Variation in tuber dry matter content and starch pasting properties of white Guinea yam (Dioscorea rotundata) genotypes grown in three groecologies of Nigeria by Matsumoto, R., Asfaw, A., Koeyer, D. de, Muranaka, S., Yoshihashi, T., Ishikawa, H., Adebola, P.O., Asiedu, R.

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Evaluation of starches from selected yellow and white flesh cassava roots for noodles production by Akinde, H.A.

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Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice by Pautong, Putlih Adzra, Añonuevo, Joanne Jerenice, Guzmán, Maria Krishna de, Sumayao, Rodolfo, Henry, Christiani Jeyakumar, Sreenivasulu, Nese

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Chapter 11 - Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.) by Heider, B., Paredes, N.J., Sørensen, M.

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Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties by Mundo, Angelita M. Del, Kosco, Deborah A., Juliano, Bienvenido O., Siscar, Julie Joy H., Perez, Consuelo M.

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Gel and Molecular Properties of Nonwaxy Rice Starch by Juliano, Bienvenido O., Perdon, A.A.

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