"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):