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Nombre de documents : 4.
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans.
Siguemoto Erica, Mestres Christian, Méot Jean-Michel.
2024.
Journal of Food Engineering, 360:111723, 11 p.
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Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar.
Ravoninjatovo Mboahangy, Ralison Charlotte, Servent Adrien, Morel Gilles, Achir Nawel, Andriamazaoro Herimihamina, Dornier Manuel.
2022.
Legume Science, 4 (4):e143, 16 p.
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The influence of soaking and sprouting on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.).
Djomdi, Bakari Hamadou, Gibert Olivier, Tran Thierry, Ejoh Richard, Christophe Gwendoline, Michaud Philippe, Ndjouenkeu Robert.
2022.
AppliedChem, 2 (2):n.spéc. : 48-58.
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Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds.
Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Ricci Julien, Alter Pascaline, Durand Noel, Bohuon Philippe.
2018.
Food Research International, 113 : 443-451.
