Résultats pour : "cuisson au four"

Exposure to air pollutants and heat stress among resource-poor women entrepreneurs in small-scale cassava processing. Parmar Aditya, Tomlins Keith I., Sanni Lateef, Omohimi Celestina, Thomas Funmi, Tran Thierry. 2019. Environmental Monitoring and Assessment, 191 (11):693, 15 p.

Water mediated phenomena in some multi-functional food processes. Raoult-Wack Anne-Lucie, Vitrac Olivier, Trystram Gilles, Lucas Thiphaine. 2001. In : Water science for food, health, agriculture and environment. Ed. by Zeki Berk, R.B. Leslie, Peter J. Lillford and Simon Mizrahi. Lancaster. : Technomic publishing company, 241-254.

Comparaison of the expansion ability of fermented maize flour and cassava starch during baking. Mestres Christian, Boungou Oreste, Akissoé Noël H., Zakhia-Rozis Nadine. 2000. Journal of the Science of Food and Agriculture, 80 (6) : 665-672.

Functional and physico-chemical properties of sour cassava starch. Mestres Christian, Zakhia Nadine, Dufour Dominique. 1997. In : Starch. Structure and functionality = [Rôle et structure de l'amidon]. Frazier P.J. (ed.), Richmond P. (ed.), Donald A.M. (ed.); Royal Society of Chemistry. Cambridge : RSC, 43-50. International Conference on Starch : Structure and Functionality, Cambridge, Royaume-Uni, 15 Septembre 1996/19 Septembre 1996.