Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa.

Autor: Gnagne, Eliane Hadiowe1 (AUTHOR), Kouadio, Olivier Kouadio1 (AUTHOR), Nindjin, Charlemagne1 (AUTHOR), Irie, Kady Rosine1 (AUTHOR), Scher, Joel2 (AUTHOR), Amani, Georges N'guessan1 (AUTHOR)
Zdroj: Journal of Food Processing & Preservation. 3/29/2023, p1-11. 11p.
Databáze: Business Source Ultimate
Nepřihlášeným uživatelům se plný text nezobrazuje
načítá se...