Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060248 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060248
2 IRD, UR 106 «Nutrition, Alimentation, Sociétés», BP 64501, 34394 Montpellier cedex 5, France
3 IRD, UR 106 «Nutrition, Alimentation, Sociétés», BP 64501, 34394 Montpellier cedex 05, France
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13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060248
Improvement of Nutritional Quality of a Traditional Dish: from a Field Survey to the Optimization of the Preparation in the Laboratory
S. Avallone1, P. Bohuon1, Y. Hemeri2, and S. Trèche3 1 INRA - AgroM - CIRAD - University of Montpellier II - Joint Research Unit : Emerging Technology and Polymer Engineering, Place E. Bataillon, 34095 Montpellier cedex 5, France2 IRD, UR 106 «Nutrition, Alimentation, Sociétés», BP 64501, 34394 Montpellier cedex 5, France
3 IRD, UR 106 «Nutrition, Alimentation, Sociétés», BP 64501, 34394 Montpellier cedex 05, France
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First page of the article
