Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiéké and Boiled Cassava (<i>Manihot esculenta</i> Crantz)

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.net/journal/as
E-mail: [email protected]

Citations

"Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiéké and Boiled Cassava (Manihot esculenta Crantz)"
written by Pierre Martial Thierry Akely, Yves Djina, Brou Roger Konan, Kady Irie, Lucien Patrice Kouame, N’guessan Georges Amani,
published by Agricultural Sciences, Vol.7 No.3, 2016

has been cited by the following article(s):

[1]	Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots
	Journal of Food …, 2023

[2]	Exploring beyond the conjunctural rhetoric: sociocultural drivers for the “cassava crisis” in Côte d'Ivoire
	2021

[3]	Report on the status of Attiéké production in Côte d'Ivoire
	2020

[4]	Varietal influence of cassava on chemical composition and consumer acceptability of gari
	2020

[5]	Technological innovations for improving cassava production in sub-Saharan Africa
	2020

[6]	Influence of Coating Application Methods on the Postharvest Quality of Cassava
	2019

[7]	IMPROVEMENT OF THE STORABILITY AND MAINTENANCE OF POSTHARVEST QUALITY OF CASSAVA USING SURFACE COATING
	2018

[8]	Effect of surface coatings on the shelf life and quality of cassava.
	2018

[9]	Effect of Surface Coatings on the Shelf life and Quality of Cassava
	Journal of Food Research, 2017

[10]	Cinetique De Fermentation De Trois Methodes De Production De Ferments De Racines De Manioc
	2017

[11]	Cinétique de fermentation de trois méthodes de production de ferments de racines de manioc
	European Scientific …, 2017

[1]	Food Safety and Quality Control of Cassava Semolina (Attieke) in West Africa: Current Status and Prospects with a Focus on Mali Journal of Food and Nutrition Sciences, 2026 DOI:10.11648/j.jfns.20261401.14

[2]	Analysis of the quality and bioactive compounds of umbu (Spondias tuberosa) and yellow mombin (Spondias mombin) xylopods during storage Journal of Food Science and Technology, 2025 DOI:10.1007/s13197-025-06465-y

[3]	Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots Journal of Food Processing and Preservation, 2023 DOI:10.1155/2023/6653897

[4]	Technological Innovations for Improving Cassava Production in Sub-Saharan Africa Frontiers in Genetics, 2021 DOI:10.3389/fgene.2020.623736

[5]	Varietal influence of cassava on chemical composition and consumer acceptability of gari International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14610

[6]	Influence of Coating Application Methods on the Postharvest Quality of Cassava International Journal of Food Science, 2019 DOI:10.1155/2019/2148914