Sensory Factors of Some Cassava Traditional Dishes: Foufou, Placali, Attiéké and Boiled | Zendy

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Sensory Factors of Some Cassava Traditional Dishes: Foufou, Placali, Attiéké and Boiled

Author(s) -

B.C. Ebah-Djedji D.A Sahoré

Publication year - 2013

Publication title -

iosr journal of pharmacy (iosrphr)

Language(s) - English

Resource type - Journals

eISSN - 2319-4219

pISSN - 2250-3013

DOI - 10.9790/3013-033105965

Subject(s) - food science , sensory system , biology , neuroscience

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