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Autor:
Koffi Maïzan Jean-Paul Bouatenin, Kohi Alfred Kouame, N’dédé Theodore Djeni, N’guessan Ghislain Koffi, Koffi Marcellin Dje
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The long-term availability of cassava ferment and the production of attieke of healthy and consistent quality are becoming serious problems in Côte d’Ivoire. The overall objective of this work was to assess the effect of several drying techniques
Externí odkaz:
https://doaj.org/article/5b5531504830451b9689651ff56063ec
