Author Results for "Arufe Vilas, Santiago"

Arufe Vilas, Santiago
Mestres, Christian
Ayetigbo, Oluwatoyin
Adinsi, Laurent
Domingo, Romain
see all »
Dufour, Dominique
Akissoé, Noël H.
Meghar, Karima
Tran, Thierry
Adesokan, Michael

Showing 1 - 12 results of 12 for search '"Arufe Vilas, Santiago"', query time: 0.18s Refine Results
  1. 1
    CIAT–CIRAD collaboration: Pectins and boiled cassava quality
    by Arufe Vilas, Santiago
    Published 2023-02
    Presentation biblioteca
    CGIAR


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  2. 2
    Standard Operating Protocol for Determination of Bi-extensional viscosity of pounded yam by Lubricated Squeezing Flow (LSF) method. Biophysical characterization of quality traits, WP2
    monograph biblioteca
    CIRAD FR


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  3. 3
    Standard operating protocol for the instrumental determination of extensibility of pounded yam. Biophysical characterization of quality traits, WP2
    monograph biblioteca
    CIRAD FR


    Saved in:


  4. 4
    NIRS calibration database on fresh yam for texture at CIRAD, Guadeloupe
    Spectral Data biblioteca
    CIRAD FR


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  5. 5
    Standard operating protocol for characterization of instrumental color of Raw Matooke
    monograph biblioteca
    CIRAD FR


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  6. 6
    Extensibility of Guadeloupe collection of alata yam accessions reveal potential candidates for pounded yam production
    conference_item biblioteca
    CIRAD FR


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  7. 7
    Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences
    article biblioteca
    CIRAD FR


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  8. 8
    Feuille de route des recherches Cirad à 10 ans sur la filière Sorgho et Mil
    monograph biblioteca
    CIRAD FR


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  9. 9
    Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact
    article biblioteca
    CIRAD FR


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  10. 10
    Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas
    article biblioteca
    CIRAD FR


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  11. 11
    Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
    article biblioteca
    CIRAD FR


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  12. 12
    SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2
    Other Authors: “...Arufe Vilas, Santiago...”
    monograph biblioteca
    CIRAD FR


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