Parcourir par Mots clés libres
Nombre de documents : 3.
2021
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture.
Gouyo Teko, Rondet Eric, Mestres Christian, Hofleitner Céline, Bohuon Philippe.
2021.
Journal of Food Engineering, 298:110484, 10 p.
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2020
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
Gouyo Teko, Mestres Christian, Maraval Isabelle, Fontez Bénédicte, Hofleitner Céline, Bohuon Philippe.
2020.
Food Research International, 131:108947, 10 p.
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State of knowledge on fried Sseetpotato in Nigeria & Ghana. Food Science, Gender & Market.
Carey Edward, Ssali Reuben, Low Jan,
Kleih
Ulrich (collab.), Fliedel
Geneviève (collab.), Forsythe
Lora (collab.).
2020.
Kumasi : RTBfoods Project-CIRAD, 29 p.
Prévisualisation |
