Article · Revue · 2018

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Marcel Houngbédji, Yann Eméric Madodé, Christian Mestres, Noël Akissoe, John Manful, Brigitte Matignon et 2 autres

Journal of Cereal Science

• Accès fermé
• International · 2 pays

Aller chez l’éditeur10.1016/j.jcs.2018.01.006