Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Kouadio Claver Degbeu"'
Publikováno v:
Current Journal of Applied Science and Technology. :1-9
Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely rando
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83fae9e38d7467c72aa074f1a0c2b2b4
https://doi.org/10.9734/cjast/2019/v37i530340
https://doi.org/10.9734/cjast/2019/v37i530340
Publikováno v:
Asian Food Science Journal. :1-15
Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dc0cc1875cbff444f0758f122886e68
https://doi.org/10.9734/afsj/2019/v12i230078
https://doi.org/10.9734/afsj/2019/v12i230078
Publikováno v:
Asian Journal of Advances in Agricultural Research. :1-5
All most of roots, tubers and seeds studied have been carried out under environmental control or glass. These methods had an advantage to minimize environmental effects on crop due to unequal distribution of the nutriment in the soil. This, have been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbdb950226f7242dad5d252d8b48655d
https://doi.org/10.9734/ajaar/2019/v10i430038
https://doi.org/10.9734/ajaar/2019/v10i430038
Autor:
Soumaïla Dabonné, Abo Paul Marcelin Bekoin, Yapi Elisée Kouakoua, Aïssatou Coulibaly, Kouadio Claver Degbeu, Kingsley Kwadwo Asare Pereko, N’guessan Georges Amani
Publikováno v:
Asian Food Science Journal. :1-10
Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::686d50d05d596cd2edc418291a52bfc9
https://doi.org/10.9734/afsj/2019/v9i430022
https://doi.org/10.9734/afsj/2019/v9i430022
Autor:
Adama Bakayoko, Charlemagne Nindjin, Kouadio Claver Degbeu, Achille Fabrice Tetchi, Georges N’Guessan Amani, Yao Denis Ndri
Publikováno v:
Advance Journal of Food Science and Technology. 5:1120-1131
Growing gradient into longitudinal axis of yam tuber was study through starch properties and nutritional composition of tuber parts (proximal, median and distal) during the tuberization. Two varieties of the complex D. cayenensis-rotundata (kangba an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee5870ec9559031a00c597dbb26d0703
https://doi.org/10.19026/ajfst.5.3069
https://doi.org/10.19026/ajfst.5.3069