Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke"
written by Weiléko Hélène Dougba, Djedjro Clément Akmel, Emmanuel Aya Diane Boudouin Dibi, Nogbou Emmanuel Assidjo,
published by Food and Nutrition Sciences, Vol.15 No.5, 2024

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