CGIAR
URI permanente para esta comunidadhttp://hdl.handle.net/123456789/22147
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Ítem Caracterización de almidón en papas nativas del grupo Solanum phureja(Universidad Peruana Unión) Caceres, M.Ítem Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy(Wiley) Houngbo, M.E.; Desfontaines, L.; Diman, J.L.; Arnau, G.; Mestres, C.; Davrieux, F.; Rouan, L.; Beurier, G.; Marie-Magdeleine, C.; Meghar, K.; Alamu, E.O.; Otegbayo, B.; Cornet, D.Ítem Variation in protein content, starch components, selected minerals and their bioavailability in bambara groundnut accessions(Elsevier) Siwale, J.; Labuschagne, Maryke T.; Gerrano, A.S.; Agre, A.P.; Ntombokulunga, M.W.Ítem Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm(Wiley) Nuwamanya, E.; Wembabazi, E.; Kanaabi, M.; Namakula, F.B.; Katungisa, A.; Lyatumi, I.; Ezuma, W.; Alamu, E.O.; Dufour, D.; Kawuki, R.; Davrieux, F.Ítem Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: a review(MDPI) Ayetigbo, O.; Latif, S.; Abass, A.; Müller, J.Ítem Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods(Elsevier) Ekeledo, E.; Latif, S.; Abass, A.; Muller, J.Ítem Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches(Wiley) Karlström, Amanda; Belalcázar, John Eiver; Sánchez, Teresa; Lenis Calderon, Jorge Iván; Moreno, John L.; Pizarro, Mónica; Ricci, Julien; Dufour, Dominique; Tran, Thierry; Ceballos, HernánÍtem Laboratorio de calidad de arroz(Centro Internacional de Agricultura Tropical (CIAT), Proyecto de Mejoramiento de Arroz) International Center for Tropical Agriculture; Proyecto de Mejoramiento de Arroz; Fondo Latinoamericano para Arroz de RiegoÍtem 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.