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Sorghum_Panicle-Data_2012.tab
6 oct. 2022 - Crop-News : Long term experimentation setting up at Kamboinse - Burkina Faso - 2012
Tabular Data - 1,7 KB - 6 Variables, 24 Observations - UNF:6:j5gk7HjH9TEwJPC8Kw0AKg==
Sorghum_Panicle_Data_2012.txt
6 oct. 2022 - Crop-News : Long term experimentation setting up at Kamboinse - Burkina Faso - 2012
Plain Text - 260 B - MD5: 687651bbb0a1836e2ae6b626d98f097d
Characterization of boiled yam textural properties of a Dioscorea alata diversity panel in Guadeloupe
3 oct. 2022 - RTBfoods Project
Cornet, Denis; Lechaudel, Mathieu; Dossa, Komivi, 2022, "Characterization of boiled yam textural properties of a Dioscorea alata diversity panel in Guadeloupe", https://doi.org/10.18167/DVN1/0G4G28, CIRAD Dataverse, V1, UNF:6:YtrFaPC1VZa1e1/5DcIRWQ== [fileUNF]
This file contain instrumental textural data (TPA and penetrometry) of boiled yam that was collected by CIRAD team in Neufchateau, Guadeloupe.
INSTRUMENTAL TEXTURAL DATA FOR BOILED YAM_Guadeloupe (003).tab
3 oct. 2022 - Characterization of boiled yam textural properties of a Dioscorea alata diversity panel in Guadeloupe
Tabular Data - 2,9 KB - 2 Variables, 48 Observations - UNF:6:YtrFaPC1VZa1e1/5DcIRWQ==
Descriptive sensory analysis data for boiled plantain in Cameroon
3 oct. 2022 - RTBfoods Project
Ngoh Newilah, Gérard; Kendine Vepewo, Cédric, 2022, "Descriptive sensory analysis data for boiled plantain in Cameroon", https://doi.org/10.18167/DVN1/X9C6JG, CIRAD Dataverse, V1, UNF:6:rScB9OHoji/1FHng56bMZw== [fileUNF]
This file contains descriptive sensory data of boiled plantain that was collected using panel trained following a standardized methodology. The data was collected by CARBAP team in Cameroon using RTBfoods standard operating procedures developed in work package 2 for the use by tr...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR BOILED PLANTAIN_CAMEROON.tab
3 oct. 2022 - Descriptive sensory analysis data for boiled plantain in Cameroon
Tabular Data - 2,4 KB - 4 Variables, 26 Observations - UNF:6:rScB9OHoji/1FHng56bMZw==
Descriptive sensory analysis data for fried sweetpotato in Uganda
3 oct. 2022 - RTBfoods Project
Nakitto, Mariam, 2022, "Descriptive sensory analysis data for fried sweetpotato in Uganda", https://doi.org/10.18167/DVN1/P0R0HG, CIRAD Dataverse, V1, UNF:6:RWWe+HbIpuUIzt9y3bghQg== [fileUNF]
This file contains descriptive sensory data of fried sweetpotato that was collected using panel trained following a standardized methodology. The data was collected by CIP team in Uganda using a procedure explained in Sensory characteristics and consumer segmentation of fried swe...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR FRIED SWEET POTATO_CIP_UGANDA.tab
3 oct. 2022 - Descriptive sensory analysis data for fried sweetpotato in Uganda
Tabular Data - 2,3 KB - 4 Variables, 26 Observations - UNF:6:RWWe+HbIpuUIzt9y3bghQg==
Instrumental textural data for Fufu in Nigeria
3 oct. 2022 - RTBfoods Project
Chijioke, Ugo, 2022, "Instrumental textural data for Fufu in Nigeria", https://doi.org/10.18167/DVN1/RFZMLC, CIRAD Dataverse, V1, UNF:6:bsIKlx5jFgqnkfgAvHmL2g== [fileUNF]
Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. This file contains instrumental textural data of Fufu that was collected by NRCRI team in Nigeria using a standard operating procedure...
INSTRUMENTAL TEXTURAL DATA FOR FUFU_Nigeria.tab
3 oct. 2022 - Instrumental textural data for Fufu in Nigeria
Tabular Data - 2,8 KB - 2 Variables, 49 Observations - UNF:6:bsIKlx5jFgqnkfgAvHmL2g==
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