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

By Justine Bomo Assanvo, G. Agbo, Y.E.N. Behi, P. Coulin, Z. Farah. 2006

88 citations recorded by the source corpus.

Subfields: Forestry, Geography, Planning and Development, Plant Science

View Paper: https://www.semanticscholar.org/paper/a865c5edf9f355e4df1824da22d797a32261226e

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1. P. S. Sivakumar
2. Ramesh Ray

Citations in the corpus

• Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. (2009, background): “In recent years, the product has become popular among urban consumers beyond the boundaries of Ivory Coast because of its suitability as convenient fast food which is either consumed as hot or cold (Assanvo et al., 2006).”