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Rheological and textural properties of lafun, a stiff dough..:
Bouniol, Alexandre
;
Adinsi, Laurent
;
Padonou, Sègla Wilfrid
...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1278-1288 , 2020
Link:
https://doi.org/10.1111/ijfs.14902
RT Journal T1 <Title>Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14902&Exemplar=1&LAN=DE A1 Bouniol, Alexandre A1 Adinsi, Laurent A1 Padonou, Sègla Wilfrid A1 Hotegni, Francis A1 Gnanvossou, Désiré A1 Tran, Thierry A1 Dufour, Dominique A1 Hounhouigan, Djidjoho Joseph A1 Akissoé, Noël PB Wiley YR 2020 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 3 SP 1278 OP 1288 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14902 DO https://doi.org/10.1111/ijfs.14902 SF ELIB - SuUB Bremen
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