Résultats pour : "céréale pour petit dejeuner"

Improvement of iron and β-Carotene bioaccessibility in complementary foods: Biofortification of local crops With organic residual products and microorganisms. Thiam Mbeugué, Diouf Adama, Icard-Vernière Christèle, Avallone Sylvie, Ndiaye Ndèye Fatou, De Souza Marielle Atala, Médoc Jean-Michel, Idohou-Dossou Nicole, Humblot Christèle. 2025. Food Science and Nutrition, 13 (1):e4745, 11 p.

Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects. Coffi Nago Mathurin, Hounhouigan Joseph D., Akissoé Noël H., Zanou E., Mestres Christian. 1998. International Journal of Food Science and Technology, 33 : 307-315.

Effects of maize type and fermentation conditions of the quality of Beninese traditional ogi, a fermented maize slurry. Nago Mathurin Coffi, Tétégan E., Matencio Françoise, Mestres Christian. 1998. Journal of Cereal Science (28) : 215-222.