Nombre de documents : 8.
Article de revue
Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe.
2023.
Journal of Food Measurement and Characterization,
17 : 998-1008.
Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Lebrun Marc, Conejero Geneviève, In Sokneang, Bohuon Philippe.
2022.
Journal of Food Processing and Preservation,
46 (5):e16643, 11 p.
Estimates for heritability and consumer-validation of a penetrometer method for phenotyping softness of cooked cassava roots.
Iragaba Paula, Nuwamanya Ephraim, Wembabazi Enoch, Baguma Yona, Dufour Dominique, Earle E.D., Kerr R.B., Tufan Hale, Gore Michael A., Kawuki R.S..
2019.
African Crop Science Journal,
27 (2) : 147-163.
Prévisualisation |
Chapitre d'ouvrage
Rice cooking and sensory quality.
Mestres Christian, Briffaz Aurélien, Valentin Dominique.
2019.
In : Rice: Chemistry and technology. Bao Jinsong (ed.)
. Saint-Paul : AACC International-Woodhead Publishing, 385-426.
ISBN 978-0-12-811508-4
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