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Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa

Author: Sassa, C ; Adinsi, L ; Anihouvi, V ; Akissoe, N ; Dalode, G ; Mestres, C ; Jacobs, A ; Dlamini, N ; Pallet, D ; Hounhouigan, D Date: May 2012 Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques ... Read more

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Browsing by Subject "Ogi aroma"

Browsing by Subject "Ogi aroma"

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All of ResearchSpace

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