Parcourir par Mots clés libres

Use of Arrowroot (Maranta Arundinacae L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods. Perez ELEVINA, Gibert Olivier, Lares Mary, Hernandez Maria Soledad. 2024. In : Traditional starch food products: Application and processing. Volume 4 - Underground starchy crops of South American origin: production, processing, utilization and economic perspectives. Cereda Marney Pascoli (ed.), Vilpoux Olivier François (ed.). Londres : Academic Press, 237-250. ISBN 978-0-323-90844-3

Traditional foods favorable to gut microbiota? Project design support (FSPI) based on the ImpresS ex ante approach. Proceedings of the workshop held at the University of the Western Cape, Cape Town (South Africa), August 31st - September 1st, 2023. Tovar Claire, Alpha Arlène, Raison Emmanuel, Hasnaoui Amri Nabil. 2023. Montpellier : CIRAD, 31 p.

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea-based ata and the Italian wheat-based popizza. De Angelis Davide, Madode Yann Emeric, Briffaz Aurélien, Hounhouigan Joseph Djidjoho, Pasqualone Antonella, Summo Carmine. 2020. Legume Science, 2 (2):e35, 10 p.