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    ASSESSING THE EFFECTS OF TWO FERMENTATION MEHODS ON THE PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF "PLACALI" DERIVED FROM THREE IMPROVED CASSAVA VARIETIES

    ASSESSING THE EFFECTS OF TWO FERMENTATION MEHODS ON THE PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF "PLACALI" DERIVED FROM THREE IMPROVED CASSAVA VARIETIES von ADIKO, Judicael, YAPI, Yapi Eric, Deffan, Kando Prudence, KOUASSI, Antonin, Babalola, Olubukola Oluranti, N’goran, Haddad Patricia1

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    ASSESSING THE EFFECTS OF TWO FERMENTATION MEHODS ON THE PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF "PLACALI" DERIVED FROM THREE IMPROVED CASSAVA VARIETIES

    ASSESSING THE EFFECTS OF TWO FERMENTATION MEHODS ON THE PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF "PLACALI" DERIVED FROM THREE IMPROVED CASSAVA VARIETIES von ADIKO, Judicael, YAPI, Yapi Eric, Deffan, Kando Prudence, KOUASSI, Antonin, Babalola, Olubukola Oluranti, N’goran, Haddad Patricia1

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