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Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke
(Articles)
Weiléko Hélène Dougba
,
Djedjro Clément Akmel
,
Emmanuel Aya Diane Boudouin Dibi
,
Nogbou Emmanuel Assidjo
Food and Nutrition Sciences
Vol.15 No.5
, May 30, 2024
DOI:
10.4236/fns.2024.155024
166
Downloads
871
Views
Citations
Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire
(Articles)
Daouda Nimaga
,
Massogbe Diabate
,
Nestor Kouakou Kouassi
,
Elisée Yapi Kouakoua
,
Charlemagne Nindjin
,
Joseph Dossou
,
Georges N’Guessan Amani
Food and Nutrition Sciences
Vol.15 No.10
, October 28, 2024
DOI:
10.4236/fns.2024.1510061
132
Downloads
625
Views
Citations
Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”
(Articles)
Nimaga Daouda
,
Tetchi Fabrice Achille
,
Kakou Cela Abodjo
,
Nindjin Charlemagne
,
Amani N’guessan Georges
Food and Nutrition Sciences
Vol.3 No.10
, October 12, 2012
DOI:
10.4236/fns.2012.310176
4,997
Downloads
8,061
Views
Citations
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