Author Results for "Hounhouigan, Joseph Djidjoho"

Hounhouigan, Joseph Djidjoho
Akissoé, Noël
Adinsi, Laurent
Mestres, Christian
Fliedel, Geneviève
see all »
Bouniol, Alexandre
Madode, Yann Emeric
Honfozo, Fifamè Laurenda
Djibril Moussa, Imayath
Adétonah, Sounkoura

Showing 1 - 20 results of 39 for search '"Hounhouigan, Joseph Djidjoho"', query time: 0.14s Refine Results
  1. 1
    Production de malts de sorgho ou de mil de qualité pour la production alimentaire artisanale ou semi-industrielle en Afrique de l'Ouest
    book_section biblioteca
    CIRAD FR


    Saved in:


  2. 2
    Upgrading of traditional food processing: Improvement of akpan, a traditional yoghourt-like maize-based beverage from Benin
    conference_item biblioteca
    CIRAD FR


    Saved in:

  3. 3
    Upgrading of traditional food processing : Improvement of akpan, a traditional yoghourt-like maize-based beverage from Benin
    conference_item biblioteca
    CIRAD FR


    Saved in:

  4. 4
    Small scale production and storage quality of dry-milled degermed maize products for tropical countries
    article biblioteca
    CIRAD FR


    Saved in:


  5. 5
    La conservation des grains après récolte
    book biblioteca
    CIRAD FR


    Saved in:


  6. 6
    La transformation des grains
    book biblioteca
    CIRAD FR


    Saved in:


  7. 7
    Physical, chemical and microbiological changes during natural fermentation of "gowé", a sprouted or non sprouted sorghum beverage form West-Africa
    article biblioteca
    CIRAD FR


    Saved in:


  8. 8
    Sensory and physicochemical quality of pounded yam : Varietal and storage effects
    article biblioteca
    CIRAD FR


    Saved in:


  9. 9
    Optimization of cereal malt processing for Gowe production
    conference_item biblioteca
    CIRAD FR


    Saved in:


  10. 10
    Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin
    article biblioteca
    CIRAD FR


    Saved in:


  11. 11
    Caractérisation sensorielle en milieu urbain du Ablo, un pain traditionnel cuit à la vapeur en Afrique de l'Ouest
    conference_item biblioteca
    CIRAD FR


    Saved in:


  12. 12
    Beta-Carotene bio-fortified cassava for Agbeli: processing and consumers perception in Benin
    conference_item biblioteca
    CIRAD FR


    Saved in:


  13. 13
    State of knowledge on boiled yam in Benin. Food Science & Gender
    monograph biblioteca
    CIRAD FR


    Saved in:


  14. 14
    Le gowé: du savoir-faire traditionnel à une technologie innovante pour les marchés africains et européens
    conference_item biblioteca
    CIRAD FR


    Saved in:


  15. 15
    Participatory processing diagnosis of boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1
    monograph biblioteca
    CIRAD FR


    Saved in:


  16. 16
    The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage
    article biblioteca
    CIRAD FR


    Saved in:


  17. 17
    Consumer testing of boiled cassava in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
    monograph biblioteca
    CIRAD FR


    Saved in:


  18. 18
    Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
    monograph biblioteca
    CIRAD FR


    Saved in:


  19. 19
    Evaluation of the suitability of new yam genotypes to RTB users' needs and preferences, at UAC-FSA in Benin. Gender equitable positioning, promotion and performance, WP5
    monograph biblioteca
    CIRAD FR


    Saved in:


  20. 20
    Consumers acceptability of fortified gari, a cassava product in Benin. [S24-17]
    conference_item biblioteca
    CIRAD FR


    Saved in:


Search Tools: Get RSS Feed — Email this Search — Save Search