Open AccessTraditional Processing and Quality Assessment of a Fermented Date-Based Beverage Made from Northern Chad
Author(s) -
Bakari Daoudou,
James Ronald Bay,
Yaya Garga,
Roger Djoulde Da,
Leopold Tatsadjieu
Publication year - 2022
Publication title -
american journal of food technology
Language(s) - English
Resource type - Journals
eISSN - 1557-458X
pISSN - 1557-4571
DOI - 10.3923/ajft.2022.10.16
Subject(s) - quality (philosophy) , food science , quality assessment , fermentation , business , microbiology and biotechnology , biology , marketing , physics , metric (unit) , quantum mechanics
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