7 results on '"Icard-Verniere, Christele"'
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2. Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility
3. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
4. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso
5. Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)
6. Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food
7. Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children
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