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Escobar, AndrésDahdouh, LayalRondet, EricRicci, JulienDufour, DominiqueTran, ThierryCuq, BernardDelalonde, Michèle[Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales]Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appro...


Adinsi, LaurentAkissoé, NoëlEscobar, AndresPrin, LaureKougblenou, NadègeDufour, DominiqueHounhouigan, Djidjoho J.Fliedel, Geneviève[Sensory and physicochemical profiling of traditional and enriched gari in Benin]Sensory and physicochemical profiling of traditional and enriched gari in Benin

Ten and thirty cassava genotypes producing wildtype and amylose‐free (waxy) starch respectively, are grown at low (LA) and intermediate (IA) altitudes (<213 and >900 m above sea level (m.a.s.l.) respectively). The functional properties of the starch from these materials are analyzed. The relative...


Karlström, AmandaBelalcázar, JohnSánchez, TeresaLenis, Jorge I.Moreno, John L.Pizarro, MónicaRicci, JulienDufour, DominiqueTran, ThierryCeballos, Hernán[Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches]Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches

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