Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

gan de J. C. Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian
Cyhoeddwyd yn Microorganisms (2016)

Deciphering urban consumer requirements for rice quality gives insights for driving the future acceptability of local rice in Africa: Case study in the city of Saint‐Louis in seneg...

gan Mané, Ibrahima, Bassama, Joseph, Ndong, Moussa, Mestres, Christian, Diedhiou, Papa Madiallacké, Fliedel, Geneviève
Cyhoeddwyd yn Food Sci Nutr (2021)

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

gan Adinsi, Laurent, Akissoé, Noël H, Dalodé-Vieira, Générose, Anihouvi, Victor B, Fliedel, Geneviève, Mestres, Christian, Hounhouigan, Joseph D
Cyhoeddwyd yn Food Sci Nutr (2015)

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

gan Descalzo, Adriana María, Rizzo, Sergio Aníbal, Servent, Adrien, Rossetti, Luciana, Lebrun, Marc, Pérez, Carolina Daiana, Boulanger, Renaud, Mestres, Christian, Pallet, Dominique, Dhuique-Mayer, Claudie
Cyhoeddwyd yn J Food Sci Technol (2018)