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Authors: Mestres, C Boungou, O Akissoe, N Zakhia, N
Citation: C. Mestres et al., Comparison of the expansion ability of fermented maize flour and cassava starch during baking, J SCI FOOD, 80(6), 2000, pp. 665-672

Authors: Nago, MC Hounhouigan, JD Akissoe, N Zanou, E Mestres, C
Citation: Mc. Nago et al., Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects, INT J FOOD, 33(3), 1998, pp. 307-315
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