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Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)

by Lefevre, Charlotte, Bohuon, Philippe, Akissoe, Lorene, Ollier, Léa, Matignon, Brigitte, Mestres, Christian

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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

by Mestres, Christian, Munanga, Bettencourt de Jesus, Loiseau, Gérard, Matignon, Brigitte, Grabulos, Joël, Achir, Nawel

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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

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Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: Case of steamed-cooked "Ablo"

by Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madode, Yann Emeric, Hounhouigan, Joseph Djidjoho, Akissoé, Noël, Mestres, Christian

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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains

by Oduro-Yeboah, Charlotte, Mestres, Christian, Amoa-Awua, Wisdom, Fliedel, Geneviève, Durand, Noel, Matignon, Brigitte, Viautou Michodjehoun, Laetitia, Firibu Kwesi, Saalia, Sakyi-Dawson, Esther, Abbey, Lawrence

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