Search Results - Mbeguie, D.

Histological and biophysical changes of cassava roots during retting, a key step of fufu processing by Wakem, G.A., Tonfack, L.B., Youmbi, E., Fotso-Kaute, A., Masso, C., Fiaboe, K., Ndango, R., Tize, I., Grabulos, J., Dufour, D., Ndjouenken, R., Mbeguie-A-Mbeguie, D.

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Market intelligence for rice, sorghum and yam in Benin and Ghana: Key findings from 2024 surveys by Adinsi, L., Agey-Holmes, A., Akissoe, N., Amma Asante-Poku, N., Anihouvi, E., Bouniol, A., Dufour, D., Honfozo, L., Hotegni, F., Maki Sy, M., Mbeguie, D., Mendez del Villar, P., Ofosu Krofa, E., Pede, P., Soullier, G., Tran, T., Wilson, G.

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Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs) by Mestres, C., Taylor, M., McDougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J.L., Delgado, L.F., Kouassi, H.A., Diby, N.A.S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., Rolland Sabaté, Agnès

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