Results 201 to 210 of about 177,563 (231)

PENGARUH LAMA FERMENTASI DAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRODUK TAPE SINGKONG THE EFFECT OF FERMENTATION TIME AND ADDITIONAL LACTIC ACID BACTERIA Lactobacillus plantarum B1765 TO THE QUALITY OF FERMENTED CASSAVA PRODUCT

, 2014
Nur Khasanah, Prima Retno Wikandari
openalex   +1 more source

Implementation of a Tunnel System for Scaling-Out High-Quality Cassava Planting Material. [PDF]

Plants (Basel)
Pérez-Pazos JV, Fuentes-Cassiani D, Regino SM, García JL, Osorio N, Espitia A, Araujo H, Escobar RH, Rosero A.   +8 more
europepmc   +1 more source

Comparative transcriptomic profiling of field-grown cassava genotypes across season transitions. [PDF]

Sci Data
Webber-Birungi M, Iboyi JE, Alexandersson E, Gisel A, Stavolone L.   +4 more
europepmc   +1 more source

Synthetic <i>Manihot esculenta</i> Rubisco activase proteins with increased thermotolerance identified via machine learning. [PDF]

MicroPubl Biol
Dilks C, LaVine R, Buchanan C, Russo D, Carmo-Silva E.   +4 more
europepmc   +1 more source

Identification and Full-Genome Characterisation of Genomoviruses in Cassava Leaves Infected with Cassava Mosaic Disease. [PDF]

Viruses
Onile-Ere O, John O, Sonowo O, Name PE, Tibiri EB, Tiendrébéogo F, Pita J, Oranusi S, Eni AO.   +8 more
europepmc   +1 more source

Investigation of disease incidence and nutritional storability of cassava roots under different storage techniques

, 2016
Musliu Olushola Sunmonu, Michael Mayokun Odewole, A. A. Ibrahim   +2 more
openalex   +1 more source

Diurnal plant and Rhizophagus irregularis transcriptional patterns are linked to shifts in cassava tissue partitioning in the field

McGale E, Robbins C, Peña-Quemba DC, Ceballos IC, Rodriguez A, Sanders IR.   +5 more
europepmc   +1 more source

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Cassava

Current Biology, 2023
Gleadow et al. introduce the food crop cassava.
Roslyn, Gleadow, Kira, Maher, Julie, Cliff   +2 more
openaire   +2 more sources

Cassava detoxification of traditional Tanzanian cassava foods

International Journal of Food Science & Technology, 1993
SummaryFour methods for processing cassava roots and one for leaves, all traditional in Tanzania, were evaluated for their effectiveness in removing the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978).
ANDREW B. GIDAMIS, GERARD M. O'BRIEN, NIGEL H. POULTER   +2 more
openaire   +1 more source

Cassava

2021
James H. Cock, David J. Connor
  +4 more sources