Autor:
Adinsi, Laurent
Akissoé, Noël
Escobar, Andres
Prin, Laure
Kougblenou, Nadège
Dufour, Dominique
Hounhouigan, Djidjoho J.
Fliedel, Geneviève
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appro...
Enlace original:
https://cgspace.cgiar.org/handle/10568/103667
Adinsi, Laurent
,
Akissoé, Noël
,
Escobar, Andres
,
Prin, Laure
,
Kougblenou, Nadège
,
Dufour, Dominique
,
Hounhouigan, Djidjoho J.
,
Fliedel, Geneviève
,
[Sensory and physicochemical profiling of traditional and enriched gari in Benin]
,
Sensory and physicochemical profiling of traditional and enriched gari in Benin
