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Nombre de documents : 2.
2023
Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process.
Coffigniez Fanny, Briffaz Aurélien.
2023.
Food Chemistry, 401:134177, 11 p.
![[img]](http://agritrop.cirad.fr/style/images/fileicons/text.png)
2018
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea.
Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Alter Pascaline, Durand Noel, Bohuon Philippe.
2018.
Food Chemistry, 242 : 279-287.
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