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  1. 1
    Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

    Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds von Esse, Michel Yavo, Guehi, Tagro Simplice, Grabulos, Joël, Morel, Gilles, Malomar, Robert Thierry, Tardan, Eric, Mestres, Christian, Achir, Nawel


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  2. 2
    Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder

    Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder von Malomar, Robert Thierry, Garcia, Caroline, Gleize, Béatrice, Jury, Vanessa, Korbel, Emilie, Fayolle, Francine

    Veröffentlicht in Journal of food engineering

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