Skip navigation

Items where Author is "Akissoé, Noël H."

Items where Author is "Akissoé, Noël H."

[up] Up a level
Group by: Item Type | Uncontrolled Keywords | No Grouping
Akpan beverage cereal consumer acceptance fermentation sensory profile
Number of items: 6.

Akpan

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

beverage

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

cereal

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

consumer acceptance

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

fermentation

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

sensory profile

Akissoé, Noël H., Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie ORCID logoORCID: https://orcid.org/0000-0001-8141-4448, Anihouvi, Victor B., Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D. and Tomlins, Keith I. (2015) Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95 (9). pp. 1876-1884. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6892)

This list was generated on Sun Dec 22 13:32:36 2024 UTC.