Article de Journal
Accès Libre
Peer-reviewed
Changes in physicochemical properties and quality attributes of a native Chadian palm date-based beverage during fermentation at room temperature
Année de publication
2022
Auteurs
Citation
Bakari, D., Bayoï, J.R., Yaya, G., Djoulde, D.R., Tatsadjieu, N.L..
(2022).
Changes in physicochemical properties and quality attributes of a native Chadian palm date-based beverage during fermentation at room temperature.
International Research Journal of Food and Nutrition
, 4 (1) , 1-7.
Informations détaillées
Dr. Daoudou BAKARI
Maître de Conférences
Département
SB
Journal
International Research Journal of Food and Nutrition
Volume
4
Numéro
1
Pages
1-7
2022
Année de publication
Actions
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