Concepedia

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, Vincent Monsan, Christoph Heuberger, S. Kati-Coulibaly, Z. Farah

Food Control · 2017 · 14 citations · 15 references

DOI

Concepts

References

15

Colorimetric Method for Determination of Sugars and Related Substances

Michel Dubois, K. A. Gilles, J. K. Hamilton et al. · Analytical Chemistry · 1956 · 51.8K citations

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Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances

Jean-Christophe Piard, M. Desmazeaud · Le Lait · 1992 · 268 citations · Full text

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Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products

Meredith G Bradbury, Sylvia V. Egan, Jane Bradbury · Journal of the Science of Food and Agriculture · 1999 · 237 citations

, , +8

Lactic fermented foods in Africa and their benefits

O.B. Oyewole · Food Control · 1997 · 204 citations

, , +10

Elective and selective media for lactic acid bacteria

G. Reuter · International Journal of Food Microbiology · 1985 · 157 citations

, , +13