Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing-Reference-Cited by-同舟云学术

Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing

Published:2010-12 Issue:4 Volume:101 Page:343-348
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Akely Pierre Martial Thierry,Azouma Ouézou Yaovi,Amani N’guessan Georges

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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3. Evolution des teneurs d’acide cyanhydrique et l’acide oxalique au cours de la transformation du manioc en attieke;Aboua;Agronomie Africaine. Centre Ivoirien de Recherches Technologiques, Abidjan (Côte d’Ivoire),1989

4. Mechanical dewatering of cassava mash;Ajibola;Transactions of ASAE,1987

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