Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins
K. C. M. Kouakou, D. B. C. Ebah, S. S. Guédé & G. A. Gbogouri · European Journal of Nutrition & Food Safety · 2019
Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké. Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content, pH and acceptability of the att...
Open access
Research Article
10.9734/ejnfs/2019/v10i430122