Tables index

From

Characterization of Artisanal Breadmaking Practices in Congo-Brazzaville

TSOUMOU Kédar, ELENGA Michel, MIKOLO Bertin

American Journal of Food and Nutrition. 2026, 14(1), 19-29 doi:10.12691/ajfn-14-1-3
  • Table 1. Socio-economic characteristics of bakers
  • Table 2. Types and quality of breads produced with flour used in Congo
  • Table 3. Production parameters of Kidiatulu or boma bread ngai
  • Table 4. Weekly frequency of bread production by department
  • Table 5. The most important step in manufacturing
  • Table 6. Quantities of ingredients for 50 kg of flour by department
  • Table 7. Evaluation of bread manufacturing processes by department