Centro Africano del Arroz (AfricaRice)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/55712
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Ítem The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough(Elsevier) Houngbédji, M.; Madodé, Y.E.; Mestres, C.; Akissoé, N.; Manful, J.; Matignon, B.; Grabulos, J.; Hounhouigan, Djidjoho J.Ítem Multidisciplinary assessment of agricultural innovation and its impact: A case study of lowland rice variety WITA 9 in Côte d’Ivoire(Informa UK Limited) Saito, Kazuki; Touré, A.; Arouna, A.; Fiamohe, R.; Silué, D.; Manful, J.; Bèye, A.; Efisue, A.A.Ítem Starch fraction profiles of milled, nonparboiled rice varieties from Nigeria(Wiley) Odenigbo, A.M.; Ngadi, M.; Manful, J.; Danbaba, N.