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