Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Assogba T. Karl"'
Autor:
Bokossa Yaou Innocent, Choucounou I. Ornella, Sachi S. A. Pivot, Bleoussi M. T. Roseline, Banon S. B. Jultesse, Assogba T. Karl, Djogbe A. Anayce, Tchekessi C. K. Celestin
Publikováno v:
Asian Food Science Journal. :137-143
The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b77e4ca4981868edab64ed4d51ca09
https://doi.org/10.9734/afsj/2022/v21i930464
https://doi.org/10.9734/afsj/2022/v21i930464
Autor:
Tchekessi, Célestin C.K., Choucounou, Ornella I., Matha, Da Raymond, Gandeho, G. Justin, Sachi, S.A. Pivot, Banon, S. Jultesse, Bleoussi, T. M. Roseline, Djogbe, Anayce, Assogba, T. Karl, Bokossa Yaou, P. Innocent
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol. 15 No. 4 (2021); 1629-1647
Foodcrafts, active in Benin, offer a variety of products including akandji. It is a traditional bread made of corn consumed in South Benin. This work aimed to achieving a technological and socio-economic study related to akandji production and market
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::4784c3e81d6b7f19f3c81ab571fc9bdf
https://www.ajol.info/index.php/ijbcs/article/view/217596
https://www.ajol.info/index.php/ijbcs/article/view/217596