Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

Food Research International

Volumn 44, Issue 1, 2011, Pages 410-416

  Djeni, N T ^a   N'Guessan, K F ^a   Toka, D M ^a   Kouame, K A ^a   Dje, K M ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Atti k ; Cassava semolina biochemical properties; Ethnical groups; Processing zones; Sensory quality

Indexed keywords

AMBIENT TEMPERATURES; BIOCHEMICAL CHARACTERISTICS; BIOCHEMICAL PROPERTIES; ETHNICAL GROUPS; MICROBIAL QUALITY; REDUCING SUGARS; SENSORY QUALITIES; SWEET TASTE;

ACETIC ACID;

SUGAR (SUCROSE);

MANIHOT ESCULENTA; SEMOLINA;

EID: 78651466767     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.09.032     Document Type: Article

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