Concepedia

Emma Fernande Assemand

EF

2

Publications

43

Citations

2

H-Index

2011

Active since

Affiliations

Université Nangui Abrogoua(Current)

Emma Fernande Assemand is an author at Université Nangui Abrogoua specializing in food chemistry.

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Publications per year

2011–2020

2

Publications

2

Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Anon Simplice Amon, René Yadé Soro, Emma Fernande Assemand et al. · Journal of Food Science and Technology · 2011 · 30 citations · Full text

Food Chemistry, Cv Fouê, Physico-functional Properties +1

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Hermann Antonin Kouassi, Emma Fernande Assemand, Olivier Gibert et al. · International Journal of Food Science & Technology · 2020 · 13 citations · Full text

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