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Items where Author is "Matignon, Brigitte"

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Number of items: 3.

Journal article

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 D.. 2018. Journal of Cereal Science, 80 : pp. 1-8.
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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé. Mestres Christian, Munanga Bettencourt de Jesus, Loiseau Gérard, Matignon Brigitte, Grabulos Joël, Achir Nawel. 2017. Food Research International, 100 : pp. 102-111.
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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains. Oduro-Yeboah Charlotte, Mestres Christian, Amoa-Awua Wisdom, Fliedel Geneviève, Durand Noel, Matignon Brigitte, Viautou Michodjehoun Laetitia, Firibu Kwesi Saalia, Sakyi-Dawson Esther, Abbey Lawrence. 2016. Journal of Cereal Science, 69 : pp. 377-382.
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This list was generated on Sun Sep 20 04:34:46 2020 CEST.