Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

ανά de J. C. Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian
Τόπος έκδοσης 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...

ανά Mané, Ibrahima, Bassama, Joseph, Ndong, Moussa, Mestres, Christian, Diedhiou, Papa Madiallacké, Fliedel, Geneviève
Τόπος έκδοσης Food Sci Nutr (2021)

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

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

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

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