Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé - Institut Agro Montpellier Accéder directement au contenu
Article Dans Une Revue Food Research International Année : 2017

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

Fichier non déposé

Dates et versions

hal-02032016 , version 1 (20-02-2019)

Identifiants

Citer

Christian Mestres, Munanga de J.C. Bettencourt, Gérard Loiseau, Brigitte Matignon, Joël Grabulos, et al.. Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé. Food Research International, 2017, 100, pp.102-111. ⟨10.1016/j.foodres.2017.06.059⟩. ⟨hal-02032016⟩
52 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More