Nombre de documents : 7.
2017
2014
Le gowé: du savoir-faire traditionnel à une technologie innovante pour les marchés africains et européens.
Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël, Anihouvi Victor, Hounhouigan Joseph Djidjoho, Mestres Christian.
2014.
In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX
. Dakar : UCAD-CIRAD, Résumé, 29.
AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.
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2013
Optimization of cereal malt processing for Gowe production.
Adinsi Laurent, Akissoé Noël, Vieira-Dalodé Générose, Mestres Christian, Hounhouigan Joseph Djidjoho.
2013.
. SAAFoST
. Pretoria : SAAFoST, 1 p.
SAAFoST Biennial lnternational Congress and Exhibition. 20, Pretoria, Afrique du Sud, 7 Octobre 2013/9 Octobre 2013.
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![](/576790/1.haspreviewThumbnailVersion/Characterization%2Band%2Boptimization%2Bof%2Bmalting%2Bprocess%2Bfor%2BGowe%2Bproduction.pdf) Prévisualisation |
2012
D 5.3.2.2. Initial report on sensory and African consumer acceptance for Group 2. Project AFTER “African Food Tradition rEvisited by Research”.
Tomlins Keith I., Fliedel Geneviève, Rakoto Danielle, Kindossi Janvier, Akpo-Djenontin O.O.D., Anihouvi Victor, Akissoé Noël H., Declemy Anne-Laure, Vieira-Dalodé Générose, Pallet Dominique, Cisse Mady, Bechoff Aurélie, Diatta Ndeye Mariama, Touré Cheikh, Bennett Ben, Hounhouigan Joseph D..
2012.
s.l. : Projet AFTER-Union Européenne, 44 p.
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![](/586192/1.haspreviewThumbnailVersion/D5.3.2.2.%20Initial%20report%20on%20sensory%20and%20African%20consumer%20acceptance%20for%20Group%202.pdf) Prévisualisation |
Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa.
Kindossi Janvier, Anihouvi Victor, Vieira-Dalodé Générose, Akissoé Noël H., Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D..
2012.
Food Chain,
2 (1) : 117-130.
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