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Cited article:

Déshydratation-imprégnation par immersion de rondelles de mangue (Mangifera indica) : influence de la température et de la concentration de la solution sur les cinétiques de certains éléments constitutifs du fruit

Yvette Jiokap Nono, Guy Bertin Nuadje, Anne-Lucie Raoult-Wack, François Giroux

Fruits, 56 3 (2001) 169-177

Published online: 2002-04-15

DOI: https://doi.org/10.1051/fruits:2001120

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LWT - Food Science and Technology 44 (7) 1585 (2011)
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BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

GERMAIN KANSCI, BENOIT BARGUI KOUBALA and ISRAEL LAPE MBOME
Journal of Food Processing and Preservation 32 (4) 644 (2008)
DOI: 10.1111/j.1745-4549.2008.00204.x
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Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

Benoît Bargui Koubala, Germain Kansci, Catherine Garnier, et al.
International Journal of Food Science & Technology 44 (9) 1809 (2009)
DOI: 10.1111/j.1365-2621.2009.02003.x
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