Sensory Analysis of Cakes Enriched with Almonds Powders of Terminalia catappa from Cote d'Ivoire
Douati Togba Etienne, Assi Olivier, Aka Boigny, Konan N’Guessan Ysidor, Coulibaly Adama, Sidibe Daouda & Biego Godi Henri Marius · Asian Journal of Biotechnology and Bioresource Technology · 2017
Aims: The present work evaluates the sensory properties of nine (9) cakes enriched with almonds powders of Terminalia catappa produced in Cote d’Ivoire. Study Design: The current study focuses on the sensory properties (descriptive profile and hedonic analysis) of nine (9) cakes...
Open access
Research Article
10.9734/AJB2T/2017/36696