Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation - Concepedia

Concepedia

Publication | Closed Access

Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

107

Citations

16

References

2005

Year

P. Coulin, Z. Farah, Justine Bomo Assanvo, Hannes Spillmann, Z. Puhan

International Journal of Food Microbiology

Food FermentationIn Vitro FermentationFood AnalysisTraditional Small-scale PreparationFood ProcessingFermented Cassava ProductFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

Page 1