Résultats pour : "Propriété biologique"
Nombre de documents : 4.
2021
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari).
Escobar Andrés, Rondet Eric, Dahdouh Layal, Ricci Julien, Akissoé Noël H., Dufour Dominique, Tran Thierry, Cuq Bernard, Delalonde Michèle.
2021.
International Journal of Food Science and Technology,
56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1311-1321.
2020
2019
Lipophilized antioxidants.
Figueroa-Espinoza Maria-Cruz, Bourlieu Claire, Durand Erwann, Lecomte Jérôme, Villeneuve Pierre.
2019.
In : Encyclopedia of food chemistry, volume 2. Varelis Peter (ed.), Melton Laurence (ed.), Shahidi Fereidoon (ed.)
. Amsterdam : Elsevier, 193-201.
ISBN 978-0-12-814026-0
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