Standard operating protocol for textural characterization of boiled sweetpotato - Version A. Biophysical characterization of quality traits, WP2

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Standard operating protocol for textural characterization of boiled sweetpotato - Version A. Biophysical characterization of quality traits, WP2

Nakitto M., Moyo M., Ricci J., Swanckaert J., Ssali R., Banda L., Muzhingi T., Mestres C., Dahdouh L.. 2022. Kampala : RTBfoods Project; CIRAD, 10 p..

DOI: 10.18167/DVN1/X43VRP

DOI: 10.18167/DVN1/3GVBJD

DOI: 10.18167/DVN1/Q4AUQA

DOI: 10.18167/agritrop/00611

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Agents Cirad, auteurs de cette publication :

Dahdouh Layal — Persyst / UMR QUALISUD
Mestres Christian — Persyst / UMR QUALISUD
Ricci Julien — Persyst / UMR QUALISUD