Hasil Pencarian - Laurent Adinsi

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  1. 1
    Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa

    Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa oleh Aboubacar Timitey, Laurent Adinsi, Yann Eméric Madodé, Fatimata Cissé, Noël Akissoé, Djidjoho Joseph Hounhouigan

    Diterbitkan 2022-03-01
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  2. 2
    Cross-approaches for advising cassava trait-preferences for boiling

    Cross-approaches for advising cassava trait-preferences for boiling oleh Laurenda F. Honfozo, Imayath M. Djibril Moussa, Laurent Adinsi, Alexandre Bouniol, Sounkoura Adetonah, Flora J. Chadare, Wilfried S. Padonou, Joseph D. Hounhouigan, Lora Forsythe, Noël H. Akissoe

    Diterbitkan 2023-12-01
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