"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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[1] Dynamique des Bactéries Lactiques des fermentstraditionnels de manioc (Manihot esculenta, Crantz)destinés à la production de l’attiéké Adjoukrou, Ahiziet Ebrié, en Côte d’Ivoire
Journal of Applied Biosciences, 2018
[2] Microbial Linamarase in Cassava Fermentation
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[3] Other Cassava‐based Products
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[4] Other Cassava-based Products
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[5] Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics
2016
[6] Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso
2016
[7] Tropical Roots and Tubers: Production, Processing and Technology
2016
[8] Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-Plantain, Placali, Attieke and Maize Meal Stiff Porridge
Nutrients, 2015
[9] Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: Pounded yam, pounded cassava-plantain, placali, attieke and …
2015
[10] COMPARATIVE STUDY ON PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA ROOTS FROM THREE LOCAL CULTIVARS IN CÔTE D'IVOIRE
European Scientific Journal, 2014
[11] African Fermented Foods: Historical Roots and Real Benefits
Microorganisms and Fermentation of …, 2014
[12] COMPARATIVE STUDY ON PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA ROOTS FROM THREE LOCAL CULTIVARS IN COTE D'IVOIRE
2014
[13] Microbiology of Ivorian fermented products: A review
Asian Journal of Agriculture and Food Science (ISSN: 2321–1571), 2013