Georges N’zi Agbo

Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)

Justine Bomo Assanvo, Georges N’zi Agbo, Y.E.N. Behi et al. · Food Control · 2004 · 63 citations

’ Ivoire, Agricultural Economics, Traditional Starter

Functionality and yield of pectin extracted from Palmyra palm ( Mart) fruit

Sylvie Assoi, Koffi Konan, Lloyd T. Walker et al. · LWT · 2014 · 23 citations · Full text

Food Chemistry, Engineering, In Vitro Fermentation +11

Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties

Justine Bomo Assanvo, Georges N’zi Agbo, P. Coulin et al. · Food Control · 2017 · 13 citations

Food Chemistry, Chemical Quality, Engineering +11

Palmyra palm (<i>Borassus aethiopum</i> Mart.) fruits: novel raw materials for the pectin industry

Sylvie Assoi, Koffi Konan, Georges N’zi Agbo et al. · Journal of the Science of Food and Agriculture · 2016 · 11 citations