Comparison of the ability of fermented maize flourand cassava starch for making bread-like products - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1996

Comparison of the ability of fermented maize flourand cassava starch for making bread-like products

Christian Mestres
  • Function : Author
O. Boungou
  • Function : Author
Nadine Zakhia
  • Function : Author
J. Faure
  • Function : Author

Keywords

No file

Dates and versions

hal-02836763 , version 1 (07-06-2020)

Identifiers

  • HAL Id : hal-02836763 , version 1
  • PRODINRA : 131569

Cite

Christian Mestres, O. Boungou, Nadine Zakhia, Xavier X. Rouau, J. Faure. Comparison of the ability of fermented maize flourand cassava starch for making bread-like products. AACC Annual Meeting, Sep 1996, Baltimore, United States. 2 p. ⟨hal-02836763⟩
5 View
0 Download

Share

Gmail Facebook X LinkedIn More