3 results for attiéké.

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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 10052Downloads: 11568
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Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L)
American Journal of Food Science and Technology. 2025, 13(5), 114-121. DOI: 10.12691/ajfst-13-5-2
Pub. Date: September 26, 2025Views: 1643Downloads: 4986
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Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
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: 16650
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