Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

nork de J. C. Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian
Argitaratua izan da 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...

nork Mané, Ibrahima, Bassama, Joseph, Ndong, Moussa, Mestres, Christian, Diedhiou, Papa Madiallacké, Fliedel, Geneviève
Argitaratua izan da Food Sci Nutr (2021)

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

nork Adinsi, Laurent, Akissoé, Noël H, Dalodé-Vieira, Générose, Anihouvi, Victor B, Fliedel, Geneviève, Mestres, Christian, Hounhouigan, Joseph D
Argitaratua izan da Food Sci Nutr (2015)

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

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