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Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin

by Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige and Sohounhloue C.K. Dominique

American Journal of Food Science and Technology. 2022, 10(4), 147-152. DOI: 10.12691/ajfst-10-4-1
Pub. Date: September 20, 2022Views: 7060 Downloads: 9861Like: 0

fast food formulation enhancement local dishes quality

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