Caractérisation sensorielle en milieu urbain du Ablo, un pain traditionnel cuit à la vapeur en Afrique de l'Ouest

by Madode, Yann Emeric, Akissoé, Noël, Hounhouigan, Joseph Djidjoho, Manful, John, Mestres, Christian

Optimisation de la fermentation en milieu semi-solide pour la production d'ablo, pain cuit à la vapeur d'Afrique de l'ouest

by Agro, Aboudou, Akissoé, Noël H., Manful, John, Mestres, Christian, Hounhouigan, Joseph D.

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

by Houngbédji, Marcel, Madode, Yann Emeric, Mestres, Christian, Akissoé, Noël, Manful, John, Matignon, Brigitte, Grabulos, Joël, Hounhouigan, Joseph Djidjoho

Diversity of global rice markets and the science required for consumer-targeted rice breeding

by Calingacion, Mariafe, Laborte, Alice G., Nelson, Andrew, Resurreccion, Adoracion, Concepcion, Jeanaflor Crystal, Dara Daygon, Venea, Mumm, Roland, Reinke, Russell, Dipti, Sharifa, Zaczuk Bassinello, Priscila, Manful, John, Sophany, Sakhan, Cordero Lara, Karla, Bao, Jinsong, Xie, Lihong, Loaiza, Katerine, El-Hissewy, Ahmad, Gayin, Joseph, Sharma, Neerja, Rajeswari, Sivakami, Manonmani, Swaminathan, Shobha Rani, N, Kota, Sunnetha, Dewi Indrasari, Siti, Habib, Fatemeh, Hossein, Maryam, Tavasoli, Fatemeh, Suzuki, Keitaro, Umemoto, Takayuki, Boualaphanh, Chanthkone, Hong Lee, Huei, Pang Hung, Yiu, Ramli, Asfaliza, Aung, Pa Pa, Ahmad, Rauf, Iqbal Wattoo, Javed, Bandonill, Evelyn, Romero, Marissa, Moita Brites, Carla, Hafeel, Roshni, Lur, Huu-Sheng, Cheaupun, Kunya, Jongdee, Supanee, Blanco, Pedro, Bryant, Rolfe, Thi Lang, Nguyen, Hall, Robert D, Fitzgerald, Melissa
Published 2014-09-09T17:02:28Z