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2016•International journal of innovation and applied studiesRequires access

Production of good quality of the gambari-lifin (refined flour of corn) by improvement of the traditional process in Benin

Paul A. F. Houssou, Sègla Wilfrid Padonou, Marlène Corine Dagbedé Nonhami Vodouhe, Hermine Djivoh, Valère Dansou, Abel B. Hotegni, Robert Metohoue

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Abstract

Gambari-lifin is a flour obtained from the shelled and corn. This flour is used to prepare the dough consumed with a sauce. It can also be used, mixed with the wheat flour, in pastry and in bakery. A rapid diagnosis achieved in Porto-Novo, Miss

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What this paper is about

Gambari-lifin is a flour obtained from the shelled and corn. This flour is used to prepare the dough consumed with a sauce. It can also be used, mixed with the wheat flour, in pastry and in bakery. A rapid diagnosis achieved in Porto-Novo, Miss

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Available abstract

Gambari-lifin is a flour obtained from the shelled and corn. This flour is used to prepare the dough consumed with a sauce. It can also be used, mixed with the wheat flour, in pastry and in bakery. A rapid diagnosis achieved in Porto-Novo, Miss

Key concepts: Pastry, Corn flour, Food science, Wheat flour, Mathematics, Rice flour, Biotechnology, Chemistry

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Production of good quality of the gambari-lifin (refined flour of corn) by improvement of the traditional process in Benin — Research Paper | ScholarLens