Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal-Reference-Cited by-同舟云学术

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

Published:2014-10-07 Issue:9 Volume:95 Page:1876-1884
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Akissoé Noël H¹,Sacca Carole¹,Declemy Anne-Laure²,Bechoff Aurelie³,Anihouvi Victor B¹,Dalodé Générose¹,Pallet Dominique²,Fliedel Géneviève²,Mestres Christian²,Hounhouigan Joseph D¹,Tomlins Keith I³

Affiliation:

1. Faculté des Sciences Agronomiques; Université d'Abomey-Calavi; 01 BP 526 Cotonou Benin

2. CIRAD-UMR QualiSud TA B-95/16; 73 Rue Jean-François Breton, F-34398 Montpellier Cedex 5 France

3. Natural Resources Institute; University of Greenwich; Central Avenue, Chatham Maritime Kent ME7 3RU UK

Funder

European Union (FP7 245 â€“ 025)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference22 articles.

1. Ressources techniques et artisanat alimentaire au Bénin;Nago;Agritrop,1990

2. Hounhouigan DJ Fermentation of maize ( Zea mays L.) meal for mawè production in Bénin. Physical, chemical and microbiological aspects Thesis

3. Traditional production, consumption and storage of Kunu - a non-alcoholic cereal beverage;Gaffa;Plant Foods Hum Nutr,2002

Cited by 16 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

1. Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin;Food Research International;2023-08

2. A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products;Journal of Agriculture and Food Research;2023-06

3. The cultural acceptance of digital food shopping: conceptualisation, scale development and validation;International Journal of Retail & Distribution Management;2023-02-06

4. Technological, physico‐chemical and sensory changes during cowpea processing into shô basi , a couscous‐like product from Sahelian Africa;Legume Science;2021-07-06

5. Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers;International Dairy Journal;2021-02