Tables index

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
  • Table 1. Soy-enriched attiéké according to Pearson’s square
  • Table 2. Chemical composition of soy flours
  • Table 3. Chemical composition of soy-enriched attiéké samples
  • Table 4. Influence of the soybean content, ferment content and fermentation duration on sensory properties of soy-enriched attiéké