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Aller à 2021 | 2019

Nombre de documents : 2.

2021

Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: Case of steamed-cooked "Ablo". Dahdouh Layal, Hounsou Mathias, Matignon Brigitte, Ricci Julien, Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Akissoé Noël, Mestres Christian. 2021. International Journal of Food Science and Technology, 56 (9), n.spéc. NANOTECHNOLOGY : 4615-4626.
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2019

Influence of fermentation by different microflora consortia on pulque and pulque bread properties. Kuligowski Maciej, López Otero Ricardo, Polanowska Katarzyna, Montet Didier, Jasińska-Kuligowska Iwona, Nowak Jacek. 2019. Journal of the Science of Food and Agriculture, 99 (14) : 6307-6314.
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