Tables index

From

Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin

Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige, Sohounhloue C.K. Dominique

American Journal of Food Science and Technology. 2022, 10(4), 147-152 doi:10.12691/ajfst-10-4-1
  • Table 1. Quantities of maize flour and spiced tomato mash blended
  • Table 2. Microbiological characteristics of seasoned flours