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Improving food value chains for cereal doughs in West Africa: case study of mawè in Benin.
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- Food Chain (2046-1887), 2019, v. 8, n. 1/2, p. 18, doi. 10.3362/2046-1887.18-00013
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- Article
Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked 'Ablo'.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4615, doi. 10.1111/ijfs.15157
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- Article
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1278, doi. 10.1111/ijfs.14902
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- Article
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1311, doi. 10.1111/ijfs.14857
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- Article
Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 549, doi. 10.1111/ijfs.12708
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- Article
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4561, doi. 10.1002/jsfa.13363
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- Article
Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4738, doi. 10.1002/jsfa.12598
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- Article
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4626, doi. 10.1002/jsfa.12589
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- Article
Effect of storage conditions on microbiological and physicochemical quality of shea butter.
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- Journal of Food Science & Technology, 2011, v. 48, n. 3, p. 274, doi. 10.1007/s13197-010-0150-x
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- Article
Sensory and physicochemical profiling of traditional and enriched gari in Benin.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3338, doi. 10.1002/fsn3.1201
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- Article
Optimization of the marinating conditions of cassava fish ( Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design.
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- Food Science & Nutrition, 2016, v. 4, n. 2, p. 261, doi. 10.1002/fsn3.285
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- Article
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin.
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- Food Science & Nutrition, 2015, v. 3, n. 1, p. 1, doi. 10.1002/fsn3.166
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- Article
Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 9, p. 1876, doi. 10.1002/jsfa.6892
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- Article
Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.115
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- Article
Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time.
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- Polish Journal of Food & Nutrition Sciences, 2020, v. 70, n. 2, p. 179, doi. 10.31883/pjfns/119674
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- Article
Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties.
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- Plant Foods for Human Nutrition, 2004, v. 59, n. 3, p. 93, doi. 10.1007/s11130-004-0028-z
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- Article