Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"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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[2] Assessment of Biochemical Changes during Fermentation Process for Production of Traditional Fermented Cassava Meal “Mchuchume”
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[3] Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire
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[6] 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
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[9] Microbial Linamarase in Cassava Fermentation
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[10] Other Cassava-based Products
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[11] Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics
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[12] 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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[13] Tropical Roots and Tubers: Production, Processing and Technology
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[14] 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
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[15] Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: Pounded yam, pounded cassava-plantain, placali, attieke and maize meal …
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[16] African Fermented Foods: Historical Roots and Real Benefi ts
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[17] COMPARATIVE STUDY ON PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA ROOTS FROM THREE LOCAL CULTIVARS IN CÔTE D'IVOIRE
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[18] African Fermented Foods: Historical Roots and Real Benefits
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[19] Microbiology of Ivorian fermented products: A review
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