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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
by Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 6350Downloads: 7214
Attiéké yeasts lactic acid bacteria technological properties
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