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2. Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar. Issue 4 (3rd March 2022)

3. Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds. (6th August 2020)

7. Multi-block classification of chocolate and cocoa samples into sensory poles. (15th March 2021)