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Publications by Martin Tanoh Kouadio
Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea Bulbifera) Flours Cv Dougon-Won Consumed in Côte d'Ivoire
Asian Research Journal of Agriculture
Related publications
Effect of Extrusion Cooking of White Yam (≪i>Dioscorea Rotundata</I>) and Bambara-Nut (≪i>Vigna Subterranean</I>) Blend on Some Selected Extrudate Parameters
Food and Nutrition Sciences
Effect of Blanching Prior to Oven-Drying on Some Functional Compositions of Bitter Yam (Dioscorea Dumetorum)
Research Journal of Medicinal Plant
Alternative Medicine
Complementary
Explore of Steaming Condition for Elderly People on Carrot Using Low Temperature Steam Cooking
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Technological Properties of Wheat/Trifoliate Yam (Dioscorea Dumetorum) Hardened Tubers Composite Flours
Journal of Food Processing
Cooking Conversion Factor of Commonly Consumed Sri Lankan Food Items
MOJ Food Processing & Technology
Effects of Different Cooking Methods on the Bioactivities of Some Spices
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea Cayenensis-Rotundata Cv. “Zrèzrou”
International Journal of Current Microbiology and Applied Sciences
The Effect of Cooking Methods on Some Quality Characteristics of Gluteus Medius
Food Science and Technology
Biotechnology
Food Science
Côte d'Ivoire
Country-by-Country Reporting – Compilation of Peer Review Reports (Phase 1)
