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’ von Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madodé, Yann, Hounhouigan, Joseph, Akissoé, Noël, Mestres, Christian

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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé von Mestres, Christian, Bettencourt, Munanga de J.C., Loiseau, Gérard, Matignon, Brigitte, Grabulos, Joël, Achir, Nawel

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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough von Houngbédji, Marcel, Madodé, Yann E., Mestres, Christian, Akissoé, Noël, Manful, John, Matignon, Brigitte, Grabulos, Joël, Joseph Hounhouigan, D.

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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains von Oduro-Yeboah, Charlotte, Mestres, Christian, Amoa-Awua, Wisdom, Fliedel, Genevieve, Durand, Noël, Matignon, Brigitte, Michodjehoun, Vioutou Laetitia, Saalia, Firibu Kwesi, Sakyi-Dawson, Esther, Abbey, Lawrence

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Human Apoptotic Cells, Generated by Extracorporeal Photopheresis, Modulate Allogeneic Immune Response von Pilon, Caroline, Stehlé, Thomas, Beldi-Ferchiou, Asma, Matignon, Marie, Thiolat, Allan, Burlion, Aude, Grondin, Cynthia, Birebent, Brigitte, Pirenne, France, Rouard, Hélène, Lang, Philippe, Marodon, Gilles, Grimbert, Philippe, Cohen, José L

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Systems control theory for sound synthesis: an overview von D'Andréa-Novel, Brigitte, Matignon, Denis

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Observer-based controllers for fractional differential systems von Matignon, D., d'Andrea-Novel, B.

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Systems control theory for sound synthesis: an overview von D'Andréa-Novel, Brigitte, Matignon, Denis

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