Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso

"Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso"
written by Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly,
published by Food and Nutrition Sciences, Vol.7 No.7, 2016

has been cited by the following article(s):

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