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Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
by KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin and EBAH-DJEDJI Cathérine
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018Views: 16921Downloads: 16649
attiéké soy flour enrichment fermentation nutritional value sensory properties
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