Résultats pour : "pâte de cuisson"
Nombre de documents : 6.
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.
![[img]](/style/images/fileicons/text.png)
2018
The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough.
Houngbédji Marcel, Madode Yann Emeric, Mestres Christian, Akissoé Noël, Manful John, Matignon Brigitte, Grabulos Joël, Hounhouigan Joseph Djidjoho.
2018.
Journal of Cereal Science, 80 : 1-8.
2014
Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin.
Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël H., Anihouvi Victor, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D..
2014.
Food Chain, 4 (2) : 171-183.
![[img]](/style/images/fileicons/application_pdf.png)
2001
Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo).
Bertolini Andréa C., Mestres Christian, Lourdin Denis, Della Valle Guy, Colonna Paul.
2001.
Journal of the Science of Food and Agriculture, 81 (4) : 429-435.
2000
Rheological properties of acidified and UV-irradiated starches.
Bertolini Andréa C., Mestres Christian, Colonna Paul.
2000.
Starch - Stärke, 52 (10) : 340-344.
1993
Les emballages naturels dans les pays en développement. Approche bibliographique. Synthèse.
Salles I..
1993.
Montpellier : CIRAD-SAR, 22 p.
