SOP for characterization of extrusion-texture of boiled cassava. Biophysical Characterization of Quality Traits, WP2
Tran T., Escobar A., Dahdouh L., Ayetigbo O., Mestres C.. 2023. Cali : RTBfoods Project; CIRAD, 19 p..
DOI: 10.18167/DVN1/XORP54
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Agents Cirad, auteurs de cette publication :
- Ayetigbo Oluwatoyin — Persyst / UMR QUALISUD
- Dahdouh Layal — Persyst / UMR QUALISUD
- Mestres Christian — Persyst / UMR QUALISUD
- Tran Thierry — Persyst / UMR QUALISUD