Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa

Aims: The study focuses the organoleptic trend according to the nutritive composition of cakes processed from wheat flour enriched with the almond flour of T. catappa, a plant growing in some regions of Côte d’Ivoire. Study Design:  Nine formulations of cakes processed from addition of almond flour...

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Veröffentlicht in:	European Journal of Nutrition & Food Safety 2019-08, p.424-436
Hauptverfasser:	Etienne, Douati Togba, Marius, Biego Godi Henri, Ysidor, Konan N’Guessan, Daouda, Sidibe, Yves, Nyamien Bleou, Adama, Coulibaly
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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