"Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”"
written by Nimaga Daouda, Tetchi Fabrice Achille, Kakou Cela Abodjo, Nindjin Charlemagne, Amani N’guessan Georges,
published by Food and Nutrition Sciences, Vol.3 No.10, 2012
has been cited by the following article(s):
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