Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)

✍ Scribed by J.B. Assanvo; G.N. Agbo; Y.E.N. Behi; P. Coulin; Z. Farah

• Book ID: 116485142
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 270 KB
• Volume: 17
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2004.08.006