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Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
J Sci Food Agric. 2024 Jun;104(8):4561-4572. doi: 10.1002/jsfa.13363. Epub 2024 Feb 21.
J Sci Food Agric. 2024.
PMID: 38319871
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH.
Adinsi L, et al. Among authors: hotegni f.
J Sci Food Agric. 2024 Jun;104(8):4626-4634. doi: 10.1002/jsfa.12589. Epub 2023 Apr 20.
J Sci Food Agric. 2024.
PMID: 36995920
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Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
Bouniol A, Adinsi L, Padonou SW, Hotegni F, Gnanvossou D, Tran T, Dufour D, Hounhouigan DJ, Akissoé N.
Bouniol A, et al. Among authors: hotegni f.
Int J Food Sci Technol. 2021 Mar;56(3):1278-1288. doi: 10.1111/ijfs.14902. Epub 2020 Nov 28.
Int J Food Sci Technol. 2021.
PMID: 33776235
Free PMC article.
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