Nombre de documents : 4.
Article de revue
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
Bouniol Alexandre, Adinsi Laurent, Padonou Sègla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël.
2021.
International Journal of Food Science and Technology,
56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1278-1288.
Communication sans actes
Document technique et de recherche
Assessment of the processing ability of improved cassava varieties into a traditional food product (Lafun) in Benin.
Bouniol Alexandre, Adinsi Laurent, Padonou Sègla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Akissoé Noël, Fliedel Geneviève, Tran Thierry, Dufour Dominique.
2019.
Kétou : CGIAR Research Program on Roots, Tubers and Bananas (RTB), 29 p. (RTB Working Paper, 2012-1)
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