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Wang, C.Lentini, ZTabares, EQuintero, M.Ceballos, H.Dedicova, BeataSautter, CZhang, P.Olaya, C.[Microsporogenesis and pollen formation in cassava]Microsporogenesis and pollen formation in cassava

The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of the two species, Dioscorea alata L. and D. rotundata...


Otegbayo, B.Aina, J.Asiedu, RobertBokanga, M.[Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality]Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality

Nuñas, popping beans (Phaseolus vulgaris L.), burst and expand when heated rapidly. Differences in seed microstructure between popping and conventional (non-popping) bean genotypes conceivably contribute to popping in ñuñas. However, the microstructural characteristics which contribute to the pop...


Spaeth, Stephen C.Debouck, Daniel G.Tohme, Joseph M.Beem, Janny van[Microstructure of nuñas: Andean popping beans (Phaseolus vulgaris L.)]Microstructure of nuñas: Andean popping beans (Phaseolus vulgaris L.)

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