selected publications
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article
- Evaluation of genotypic variation for cyanide, carotenoids and protein composition in the leaves of 178 cassava landraces. International Journal of Food Science and Technology. 56:1343-1353. 2021
- Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari). International Journal of Food Science and Technology. 56:1311-1321. 2021
- Role of dewatering and roasting parameters in the quality of handmade gari. International Journal of Food Science and Technology. 56:1298-1310. 2021
- Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches. Starch-starke. 71. 2019
- Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales. Food and Bioprocess Technology. 11:1370-1380. 2018
- Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.. Carbohydrate Polymers. 147:426-435. 2016
- Digestibility prediction of cooked plantain flour as a function of water content and temperature.. Carbohydrate Polymers. 118:257-265. 2015
- Digestibility prediction of cooked plantain flour as a function of water content and temperature 2015
- Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: structure and functional properties.. Carbohydrate Polymers. 98:650-658. 2013
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