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Brigitte Matignon
Brigitte Matignon
Chemistry
Food science
Fermentation
Chromatography
Biochemistry
4
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13
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Author response for "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'"
2021
Layal Dahdouh
Mathias Hounsou
Brigitte Matignon
Julien Ricci
Yann Emeric Madode
Joseph D. Hounhouigan
Noël H. Akissoé
Christian Mestres
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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
2018
Journal of Cereal Science
Marcel Houngbédji
Yann Emeric Madode
Christian Mestres
Noël H. Akissoé
John Manful
Brigitte Matignon
Joël Grabulos
Joseph D. Hounhouigan
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Citations (7)
Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé
2017
Food Research International
Christian Mestres
Munanga de J.C. Bettencourt
Gérard Loiseau
Brigitte Matignon
Joël Grabulos
Nawel Achir
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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
2016
Journal of Cereal Science
C. Oduro-Yeboah
Christian Mestres
Wisdom Kofi Amoa-Awua
Geneviève Fliedel
Noël Durand
Brigitte Matignon
Vioutou Laetitia Michodjehoun
Firibu K. Saalia
Esther Sakyi-Dawson
Lawrence Abbey
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Citations (2)
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