Sobre IJIAS
News
Sumisión
Descargas
Archivo
Búsqueda Personalizada
Contacto
Conéctate con IJIAS
Now IJIAS is indexed in EBSCO, ResearchGate, ProQuest, Chemical Abstracts Service, Index Copernicus, IET Inspec Direct, Ulrichs Web, Google Scholar, CAS Abstracts, J-Gate, UDL Library, CiteSeerX, WorldCat, Scirus, Research Bible and getCited, etc.
Paul Ayihadji Ferdinand HOUSSOU
Personal
Name
Paul Ayihadji Ferdinand HOUSSOU
Affiliation
Programme Technologies Agricole Alimentaire, Institut National des Recherches Agricoles du Bénin; 01 BP 128 Porto-Novo, Benin
Documents: 2
Document title
Date
Issue
Production of good quality of the gambari-lifin (refined flour of corn) by improvement of the traditional process in Benin
Paul Ayihadji Ferdinand HOUSSOU , Sègla Wilfrid PADONOU , Marlène Corine Dagbedé Nonhami VODOUHE , Hermine DJIVOH , Valère DANSOU , Abel Bodéhoussè HOTEGNI , and Robert METOHOUE Gambari-lifin is a flour obtained from the shelled and corn. This flour is used to prepare the dough consumed with a sauce. It can also be used, mixed with the wheat flour, in pastry and in bakery. A rapid diagnosis achieved in Porto-Novo, Miss
2016
17 (1) , pp. 100-111
Improvement of the quality of yêkè-yêkè (corn based couscous) by its enrichment with different legumes seeds in Benin
Paul Ayihadji Ferdinand HOUSSOU , Sègla Wilfrid PADONOU , Marlène Corine Dagbedé Nonhami VODOUHE , Hermine DJIVOH , Valère DANSOU , Abel Bodéhoussè HOTEGNI , and Robert METOHOUE Three types of improved y
2016
16 (3) , pp. 573-585
International Journal of Innovation and Applied Studies (IJIAS)
http://www.ijias.issr-journals.org/
office@issr-journals.org
ISSR Journals
|
Refund Policy
|
Privacy Policy
All articles are licensed under a Creative Commons Attribution 3.0 Unported License.
Show abstract
Full Text
