Journal of Food Technology

Characterization and Enzyme Activities of Microorganisms from a Traditional Cassava Starter Used for the Production of Adjoukrou Attieke (Cote d’Ivoire)

Menan Herve, Zinieu Eleine, Ouassa Timothee, Djeni N`dede Theodore, Bouatenin Koffi Maizan Jean Paul, Dje Koffi Marcellin
Page: 4-13
Published online: 21 Sep 2022

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Journal of Food Technology

Journal of Food Technology, Volume 11, Issue 1 (2013)

Quality Evaluation of Glucose Syrup from Sweet Cassava Hydrolyzed by Rice Malt Crude Enzymes Extract

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1
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Characterization and Enzyme Activities of Microorganisms from a Traditional Cassava Starter Used for the Production of Adjoukrou Attieke (Cote d’Ivoire)

107
Views

1
Downloads

Journal of Food Technology

Journal of Food Technology, Volume 11, Issue 1 (2013)

Quality Evaluation of Glucose Syrup from Sweet Cassava Hydrolyzed by Rice Malt Crude Enzymes Extract

121Views

1Downloads

Characterization and Enzyme Activities of Microorganisms from a Traditional Cassava Starter Used for the Production of Adjoukrou Attieke (Cote d’Ivoire)

107Views

1Downloads

121
Views

1
Downloads

107
Views

1
Downloads