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

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"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):

[1]	Food fermentation: an overview of current fermenting processes in traditionally fer-mented and consumed foods
	Microbiology and Nature, 2021

[2]	Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
	American Journal of …, 2021

[3]	Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value
	2020

[4]	Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological …
	2019

[5]	Cassava toxicity, detoxification and its food applications: a review
	2019

[6]	Identification des espèces de levures isolées de l'attiéké commercialisé sur les marchés à Abidjan (Côte d'Ivoire): étude préliminaire
	Journal de Mycologie Médicale, 2018

[7]	Analyse de la chaîne de valeur Manioc en Côte d'Ivoire. Rapport final Novembre 2017. Rapport pour l'Union Européenne, DG-DEVCO
	2017

[8]	Technological, biochemical and microbiological characterization of fermented cassava dough use to produce cassava stick, a Gabonese traditional food
	2017

[9]	African cassava Traditional Fermented Food: The Microorganism's Contribution to their Nutritional and Safety Values-A Review
	2016

[1]	Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review eFood, 2024 DOI:10.1002/efd2.127

[2]	Cassava toxicity, detoxification and its food applications: a review Toxin Reviews, 2019 DOI:10.1080/15569543.2018.1560334

[3]	Identification des espèces de levures isolées de l’attiéké commercialisé sur les marchés à Abidjan (Côte d’Ivoire) : étude préliminaire Journal de Mycologie Médicale, 2018 DOI:10.1016/j.mycmed.2018.03.006

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