Jeanne Ejigui

Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize (Zea Mays): Effect of Maize–Legume Combinations and Traditional Processing Methods

T. Desrosiers, L. Savoie, J. Marin, 2007, Food and nutrition bulletin.

Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)

L. Savoie, J. Marin, T. Desrosiers, 2005 .

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

L. Savoie, J. Marin, T. Desrosiers, 2005 .

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

T. Desrosiers, Jeanne Ejigui, 2011, International journal of food sciences and nutrition.