Résultats pour Auteur : "Houngbédji, Marcel"
Nombre de documents : 1.
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.
![[img]](/style/images/fileicons/text.png)
