Résultats pour : "aliment traditionnel"

Current consumption of traditional cowpea-based dishes in South Benin contributes to at least 30% of the recommended intake of dietary fibre, folate, and magnesium. Akissoe Lorene, Hemery Youna, Madode Yann Emeric, Icard-Vernière Christèle, Rochette Isabelle, Picq Christian, Hounhouigan Joseph Djidjoho, Mouquet-Rivier Claire. 2023. Nutrients, 15 (6):1314, 17 p.

Traditional dairy fermented products in Central Asia. Konuspayeva Gaukhar, Baubekova Almagul, Akhmetsadykova Shynar, Faye Bernard. 2023. International Dairy Journal, 137:105514, 19 p.

D'Abidjan à Djakarta, comment la ville réinvente nos repas. Soula Audrey, Bricas Nicolas, Lepiller Olivier. 2020. Paris : The Conversation France, 7 p.

Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu. Dawlal Pranitha, Brabet Catherine, Thantsha Mapitsi S., Buys Elna M.. 2019. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 36 (2) : 296-307.