Food and Nutrition Sciences

Vol.3 No.10(2012), Paper ID 23381, 5 pages

DOI:10.4236/fns.2012.310176

 

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

 

Nimaga Daouda, Tetchi Fabrice Achille, Kakou Cela Abodjo, Nindjin Charlemagne, Amani N’guessan Georges

 

Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University of Abobo-Adjamé Ivory Coast
Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University of Abobo-Adjamé Ivory Coast
Microbiology laboratory of UFR/STA, University of Abobo-Adjamé Ivory Coast
Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University of Abobo-Adjamé Ivory Coast
Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University of Abobo-Adjamé Ivory Coast

 

Copyright © 2012 Nimaga Daouda, Tetchi Fabrice Achille, Kakou Cela Abodjo, Nindjin Charlemagne, Amani N’guessan Georges et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


N. Daouda, T. Achille, K. Abodjo, N. Charlemagne and A. Georges, "Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”," Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1335-1339. doi: 10.4236/fns.2012.310176.

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