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Diluka Alweera,Nisha Sulari Kottearachchi,Dikkumburage Radhika Gimhani,Kumudu Senarathna    

Starch quality is one of the most important agronomic traits in rice (Oryza sativa L). In this study, we identified single nucleotide polymorphisms (SNPs) in the Waxy and Alk genes of eight rice varieties and their associations with starch physicochemica... see more


Marzieh Mohammadi,Marzieh Shafiei,Keikhosro Karimi,Amir Abdolmaleki,Jyri-Pekka Mikkola,Christer Larsson    

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Anja Meryandini,Asrianti Basri,Titi Candra Sunarti    

Indonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using... see more


Alalet Luc Zadi,Gisèle Koua,Ginette Gladys Doue,Sébastien Lamine Niamke    

To investigate some interesting functional properties of Bacillus spp. in cocoa fermentation processing, 702 strains of Bacillus sp. strains were isolated from six main Ivorian cocoa producer regions. Three mains technological and useful properties for g... see more