Figure 3. Diagram of preparation soy-enriched attiéké

From

Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour

KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin, EBAH-DJEDJI Cathérine

American Journal of Food Science and Technology. 2018, 6(4), 138-144 doi:10.12691/ajfst-6-4-2