CGIAR
URI permanente para esta comunidadhttp://hdl.handle.net/123456789/22147
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8 resultados
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Ítem Digestibility prediction of cooked plantain flour as a function of water content and temperature(Elsevier) Giraldo Toro, Andrés; Gilbert, O.; Ricci, J; Dufour, D.L.; Bohuon, Mestres PÍtem Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources(Elsevier) Rolland Sabaté, Agnès; Sánchez, Teresa; Buleon, A; Colonna, PC; Jaillais, B; Ceballos, H.; Dufour, D.L.Ítem Characterization on starches from non-cereal crops cultivated in tropical America: comparative analysis of staarch behaviour under different stress conditions(International Center for Tropical Agriculture) Dufour, D.L.; Hurtado Bermudez, Jhon Jairo; Wheatley, Christopher C.Ítem Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation(Hindawi Limited) Pérez, E.; Rolland Sabaté, Agnès; Gilbert, O.; Segovia, X; Sánchez, T.; Reynes, M; Dufour, D.L.Ítem Biological implications in cassava for the production of amylose-free starch: impact on root yield and related traits(Frontiers Media) Karlström, Amanda; Calle, Fernando; Salazar Erazo, Sandra Milena; Morante, Nelson; Dufour, D.L.; Ceballos, HernánÍtem Screening of starch quality traits in cassava (Manihot esculenta Crantz)(Wiley) Sánchez, T.; Salcedo, E.; Ceballos, H.; Dufour, D.L.; Mafla, G.; Morante, N; Calle, F.; Pérez Velásquez, Juan Carlos; Debouck, Daniel G.; Jaramillo, Gustavo; Moreno, I.X.Ítem Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)(Elsevier) Rolland Sabaté, Agnès; Sánchez, T.; Buleon, A; Colonna, Paul; Ceballos, H.; Zhao, SS; Zhang, P.; Dufour, D.L.Ítem Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties(Elsevier) Morante, Nelson; Ceballos, H.; Sánchez, Teresa; Rolland Sabaté, Agnès; Calle, Fernando; Hershey, Clair H.; Gibert, Olivier; Dufour, D.L.