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Publication Year: 2022

361 to 370 of 794 Results

Instrumental textural data for pounded yam in Nigeria 3 oct. 2022 - RTBfoods Project Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Instrumental textural data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/M9RYBD, CIRAD Dataverse, V1, UNF:6:TmQjGzOnM7b7Co8b2oJq5g== [fileUNF] These files contain instrumental textural data of pounded yam that was collected by Bowen University team in Nigeria using a standard operating procedure.
INSTRUMENTAL TEXTURAL DATA FOR POUNDED YAM_Nigeria_Batch 1.tab 3 oct. 2022 - Instrumental textural data for pounded yam in Nigeria Tabular Data - 2,9 KB - 2 Variables, 49 Observations - UNF:6:QkKEsr87L/pU/xY7XpassA==
INSTRUMENTAL TEXTURAL DATA FOR POUNDED YAM_Nigeria_Batch 2.tab 3 oct. 2022 - Instrumental textural data for pounded yam in Nigeria Tabular Data - 2,9 KB - 2 Variables, 49 Observations - UNF:6:98wJf9VqJ9poEMjM7+5rSg==
Descriptive sensory analysis data for boiled yam in Nigeria 3 oct. 2022 - RTBfoods Project Adesokan, Michael; Maziya-Dixon, Busie; Alamu, Emmanuel, 2022, "Descriptive sensory analysis data for boiled yam in Nigeria", https://doi.org/10.18167/DVN1/KYSGDG, CIRAD Dataverse, V1, UNF:6:SxYUqpvm3RWgw6Hoi1MA5g== [fileUNF] This file contains descriptive sensory data of boiled yam that was collected using panel trained following a standardized methodology. The data was collected by IITA team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use by trained se...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR BOILED YAM_IITA_NIGERIA.tab 3 oct. 2022 - Descriptive sensory analysis data for boiled yam in Nigeria Tabular Data - 2,3 KB - 4 Variables, 26 Observations - UNF:6:SxYUqpvm3RWgw6Hoi1MA5g==
Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire 3 oct. 2022 - RTBfoods Project Kouassi, Hermann Antonin; Forestier-Chiron, Nelly; Bugaud, Christophe, 2022, "Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire", https://doi.org/10.18167/DVN1/DQA1ZV, CIRAD Dataverse, V1, UNF:6:tuDiK9SvtbYGRFV2K66naQ== [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 CIRAD team in France using RTBfoods standard operating procedures developed in work package 2 for the use by train...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR BOILED PLANTAIN.tab 3 oct. 2022 - Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire Tabular Data - 2,5 KB - 4 Variables, 30 Observations - UNF:6:tuDiK9SvtbYGRFV2K66naQ== This file contains descriptive sensory data of boiled plantain that was collected using panel trained following a standardized methodology https://doi.org/10.18167/agritrop/00573. The data was collected by CRNA and CIRAD team using RTBfoods standard operating procedures developed...
Descriptive sensory analysis data for Attieke in Côte d'lvoire 3 oct. 2022 - RTBfoods Project Ebah Djedji, Catherine; Diby, N'nan Sylivie, 2022, "Descriptive sensory analysis data for Attieke in Côte d'lvoire", https://doi.org/10.18167/DVN1/YPPYJO, CIRAD Dataverse, V1, UNF:6:eX+CbuPPDCPwJZo7QRZQ/Q== [fileUNF] Attieke is a fermented and granulated product commonly consumed in Côte d’Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, sligh...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR ATTIEKE_COTE d'lvoire.tab 3 oct. 2022 - Descriptive sensory analysis data for Attieke in Côte d'lvoire Tabular Data - 2,3 KB - 4 Variables, 26 Observations - UNF:6:eX+CbuPPDCPwJZo7QRZQ/Q==
INSTRUMENTAL TEXTURAL DATA FOR EBA_Nigeria_Batch 1.tab 3 oct. 2022 - Instrumental textural data for Eba in Nigeria Tabular Data - 2,8 KB - 2 Variables, 49 Observations - UNF:6:ir9gCn7GrUxTvOkkjyWXsg==

Instrumental textural data for pounded yam in Nigeria

3 oct. 2022 - RTBfoods Project

Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Instrumental textural data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/M9RYBD, CIRAD Dataverse, V1, UNF:6:TmQjGzOnM7b7Co8b2oJq5g== [fileUNF]

These files contain instrumental textural data of pounded yam that was collected by Bowen University team in Nigeria using a standard operating procedure.

INSTRUMENTAL TEXTURAL DATA FOR POUNDED YAM_Nigeria_Batch 1.tab

3 oct. 2022 - Instrumental textural data for pounded yam in Nigeria

Tabular Data - 2,9 KB - 2 Variables, 49 Observations -

INSTRUMENTAL TEXTURAL DATA FOR POUNDED YAM_Nigeria_Batch 2.tab

3 oct. 2022 - Instrumental textural data for pounded yam in Nigeria

Tabular Data - 2,9 KB - 2 Variables, 49 Observations -

Descriptive sensory analysis data for boiled yam in Nigeria

3 oct. 2022 - RTBfoods Project

Adesokan, Michael; Maziya-Dixon, Busie; Alamu, Emmanuel, 2022, "Descriptive sensory analysis data for boiled yam in Nigeria", https://doi.org/10.18167/DVN1/KYSGDG, CIRAD Dataverse, V1, UNF:6:SxYUqpvm3RWgw6Hoi1MA5g== [fileUNF]

This file contains descriptive sensory data of boiled yam that was collected using panel trained following a standardized methodology. The data was collected by IITA team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use by trained se...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR BOILED YAM_IITA_NIGERIA.tab

3 oct. 2022 - Descriptive sensory analysis data for boiled yam in Nigeria

Tabular Data - 2,3 KB - 4 Variables, 26 Observations -

Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire

3 oct. 2022 - RTBfoods Project

Kouassi, Hermann Antonin; Forestier-Chiron, Nelly; Bugaud, Christophe, 2022, "Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire", https://doi.org/10.18167/DVN1/DQA1ZV, CIRAD Dataverse, V1, UNF:6:tuDiK9SvtbYGRFV2K66naQ== [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 CIRAD team in France using RTBfoods standard operating procedures developed in work package 2 for the use by train...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR BOILED PLANTAIN.tab

3 oct. 2022 - Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire

Tabular Data - 2,5 KB - 4 Variables, 30 Observations -

This file contains descriptive sensory data of boiled plantain that was collected using panel trained following a standardized methodology https://doi.org/10.18167/agritrop/00573. The data was collected by CRNA and CIRAD team using RTBfoods standard operating procedures developed...

Descriptive sensory analysis data for Attieke in Côte d'lvoire

3 oct. 2022 - RTBfoods Project

Ebah Djedji, Catherine; Diby, N'nan Sylivie, 2022, "Descriptive sensory analysis data for Attieke in Côte d'lvoire", https://doi.org/10.18167/DVN1/YPPYJO, CIRAD Dataverse, V1, UNF:6:eX+CbuPPDCPwJZo7QRZQ/Q== [fileUNF]

Attieke is a fermented and granulated product commonly consumed in Côte d’Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, sligh...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR ATTIEKE_COTE d'lvoire.tab

3 oct. 2022 - Descriptive sensory analysis data for Attieke in Côte d'lvoire

Tabular Data - 2,3 KB - 4 Variables, 26 Observations -

INSTRUMENTAL TEXTURAL DATA FOR EBA_Nigeria_Batch 1.tab

3 oct. 2022 - Instrumental textural data for Eba in Nigeria

Tabular Data - 2,8 KB - 2 Variables, 49 Observations -

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