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- Dje, K.M., et al. Show all 5 Authors
- Food research international 2011 v.44 no.1 pp. 410-416
- acetic acids; cassava; microbiological quality; reducing sugars; storage temperature; sugar content; taste; traditional technology
- ... This study aimed at assessing the quality of attiéké produced in Côte d'Ivoire. Studies were carried out on traditional processing samples taken in the three main ethnical groups and on samples produced following a mechanized process (used as reference). Sensory, physical and biochemical characteristics were measured. The results showed significant variability of quality of the attiéké from the di ...