Author:
Djeni N.T.,Bouatenin K.M.J.-P.,Assohoun N.M.C.,Toka D.M.,Menan E.H.,Dousset X.,Dje K.M.
Subject
Food Science,Biotechnology
Reference36 articles.
1. Analyse de quelques constituants du manioc au cours de la préparation de l'attiéké;Aboua,1990
2. Lactic acid fermentation of cassava dough into agbelima;Amoa-Awua;International Journal of Food Microbiology,1996
3. The contribution of molds and yeasts to the fermentation of agbelima cassava dough;Amoa-awua;Journal of Applied Microbiology,1997
4. The role of Bacillus species in the fermentation of cassava;Amoa-awua;Journal of Applied Bacteriology,1995
5. Official methods of analysis of AOAC International;AOAC,2005
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献