Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

Por de J. C. Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian
Publicado no Microorganisms (2016)

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

Por Adinsi, Laurent, Akissoé, Noël H, Dalodé-Vieira, Générose, Anihouvi, Victor B, Fliedel, Geneviève, Mestres, Christian, Hounhouigan, Joseph D
Publicado no Food Sci Nutr (2015)

Oxidative status of a yogurt-like fermented maize product containing phytosterols

Por Descalzo, Adriana María, Rizzo, Sergio Aníbal, Servent, Adrien, Rossetti, Luciana, Lebrun, Marc, Pérez, Carolina Daiana, Boulanger, Renaud, Mestres, Christian, Pallet, Dominique, Dhuique-Mayer, Claudie
Publicado no J Food Sci Technol (2018)