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Nombre de documents : 3.
Sensory characterization of the perceived quality of East African Highland Cooking Bananas (Matooke).
Khakasa Elizabeth, Muyanja Charles, Mugabi Robert, Bugaud Christophe, Forestier-Chiron Nelly, Uwimana Brigitte, Arinaitwe Ivan Kabiita, Nowakunda Kephas.
2024.
Journal of the Science of Food and Agriculture,
104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4907-4914.
Contribution of potentially aromatic yeasts involved into the beans fermentation to the development of raw cocoa flavors.
Koné Koumba Maî, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana Angélique, Brou Kouakou David, Boulanger Renaud.
2015.
. Aveiro : Elsevier, 1 p.
International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 Juin 2015/24 Juin 2015.
Liste générée le Mon Dec 23 00:10:36 2024 CET.