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pro vyhledávání: '"Kakou Cela Abodjo"'
Autor:
Tetchi Fabrice Achille, Nimaga Daouda, Amani N’guessan Georges, Kakou Cela Abodjo, Nindjin Charlemagne
Publikováno v:
Food and Nutrition Sciences. :1335-1339
To improve the process of “Attieke” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological a