22:26

Procedure for Determination of Extensibility of Pounded Yam using Kieffer Dough

20:10

Evaluation of Acceptability Thresholds of Key Quality Traits - Module 1/6.

34:07

Evaluation of Acceptability Thresholds of Key Quality Traits - Module 2/6.

01:00:00

Uploading Sensory Data on BreedBase Asiimwe CIRAD

34:24

DIGIEye for prediction of sweetpotato sensory traits Nabende Makerere University

37:52

Browning susceptibility of new yam hybrids

24:51

Mattson cooker for cassava cooking time

55:14

SOP for Pounded Yam Extensibility

47:19

Calibration of portable NIRS (QualitySpec) with intact roots can predict DM of cassava in the field

44:31

Estimation of repeatability and representativeness of NIRS and hyperspectral imaging measurements

47:53

Detection of dynamic QTLs for fruit quality traits during banana ripening. RTBfoods Webinar S.Ricci

01:18:59

The Triadic comparison of technologies TRICOT - Bela Teeken

52:52

Acceptability Thresholds for Quality Traits by Bugaud CIRAD

01:12

Voodoo Dance Ganvié (Benin)

37:14

Heritability & segregation of water absorption in a multi parental cassava population

02:05

Remise diplôme AfricaYamRTBfoods

01:03

3 AfricaYamRTBfoods Yam Quality Training DUFOUR 22112021

12:51

4B AfricaYamRTBfoods Yam Quality Training BUGAUD&FORESTIER CHIRON 26112021

03:35

1 AfricaYamRTBfoods Yam Quality Training NAKISSOE

01:53

7 AfricaYamRTBfoods Yam Quality Training CHAMBA 22112021

01:13

6 AfricaYamRTBfoods Yam Quality Training OTOO 22112021

05:48

16 AfricaYamRTBfoods Yam Quality Training NGOH 26112021

07:21

AfricaYamRTBfoods Yam Quality Training ORONIRAN 23112021

17:09

AfricaYamRTBfoods Yam Quality Training DESFONTAINES 22112021

12:08

AfricaYamRTBfoods Yam Quality Training ADESOKAN 23112021

38:42

AfricaYamRTBfoods Yam Quality Training AMELE22112021 test

10:48

AfricaYamRTBfoods Yam Quality Training DAHDOUH 23112021

19:22

AfricaYamRTBfoods Yam Quality Training MESTRES 23112021

12:54

AfricaYamRTBfoods Yam Quality Training ADINSI 23112021

08:58

AfricaYamRTBfoods Yam Quality Training DANSI 22112021

12:19

AfricaYamRTBfoods Yam Quality Training FORSYTHE 23112021

08:59

AfricaYamRTBfoods Yam Quality Training ARNAU 22112021

13:22

AfricaYamRTBfoods Yam Quality Training AFOLABI 26112021

06:58

AfricaYamRTBfoods Yam Quality Training ASIIMWE 26112021

15:28

AfricaYamRTBfoods Yam Quality Training DUTHEIL 23112021

21:38

AfricaYamRTBfoods Yam Quality Training OTEGBAYO 23112021

04:24

AfricaYamRTBfoods Yam Quality Training MADU 23112021

12:35

AfricaYamRTBfoods Yam Quality Training MEGHAR 23112021

18:45

AfricaYamRTBfoods Yam Quality Training DAVRIEUX & ALAMU 23112021

11:41

AfricaYamRTBfoods Yam Quality Training CORNET 23112021

12:49

AfricaYamRTBfoods Yam Quality Training CHIJIOKE 23112021

20:20

AfricaYamRTBfoods Yam Quality Training BUGAUD 23112021

58:04

G+tool

01:59

Attiéké Côte d'Ivoire

38:55

Do pectins play a role in the texture of RTB products - Case study on boiled yam & cassava?

19:27

Presentation RTBfoods for the NextGen Annual Meeting 2021

55:16

RTBfoods WP1 Food Product Profiles Methodology, L Forsythe

37:00

Optimization of Instrumental Texture Protocol for Boiled Sweetpotato Nakitto CIP

28:11

An Attempt to Differentiate Cassava Genotypes by their Retting Behavior using some Biophysical Indic

50:15

Approach for Evaluation of Advanced RTB Hybrids Ngoh CARBAP

13:12

Relationships Between Yam Texture Changes and Starch & Pectins Behaviours During Cooking

43:40

Thèse RTBfoods soutenue par Antonin Kouassi

49:28

Effects of Storage Root Biochemistry & Preparation Methods onSweetpotato Product Quality

17:38

Boiled Yam PP Progress RTBfoods Virtual Annual Meeting P3

29:46

Relationships between sensory texture attributes& uni-axial texture parameters

35:44

Consumer Preference Testing of Boiled Sweetpotato using the TRICOT Approach in Uganda & Ghana

44:14

Quantification of Dry Matter in Yam Tuber During Storage, Using Hyperspectral Imaging

35:59

Visualization of Water Distrib in Fresh Yam & Cassava, during Oven Drying by Hyperspectral Imaging

31:38

From Field Surveys on Boiled Yam Quality Characteristics to Key Priority Analyses at Lab level

43:40

Institutional & Organisational Factors Determining the Utilisation of Improved Cassava Varieties