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Cassava sour starch is a naturally fermented product, which is used in the elaboration of several traditional, flour-based products, like pandeyuca and rosquillas, specially in Colombia and Brazil. Fermentation and drying under the sun confer to the product its specific baking properties (panific...
Our strategy for Aqrobacterium-mediated cassava transformation involves the utilization of cotyledonary leaves from somatic embryos and infection with both wild and disarmed strains. Virulence tests for wild Aqrobacterium strains as well as regeneration protocols have been developed; the plasmid ...
Cassava (Manihot esculenta Crantz) is very drought tolerant and hows high levels of photosynthesis at high temperatures. This makes cassava an important source of carbohydrates for several arid regions, especially in Africa. Some varieties perform better than others. Physiological performance, wh...
We want to understand the physiological mechanisms underlying the high photosynthetic rates of cassava under drought stress and high temperatures. Histological analysis of leaf cross sections with cassava PEPC specific antiserum to establish the enzymic compartmentalization pattem is our next goa...
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