|
|||||
|
|
Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal |
|
| Authors: | Noël H Akissoé Carole Sacca Anne‐Laure Declemy Aurelie Bechoff Victor B Anihouvi Générose Dalodé Dominique Pallet Géneviève Fliedel Christian Mestres Joseph D Hounhouigan Keith I Tomlins |
| Affiliation: | 1. Faculté des Sciences Agronomiques, Université d'Abomey‐Calavi, Cotonou, Benin;2. CIRAD‐UMR QualiSud TA B‐95/16, France;3. Natural Resources Institute, University of Greenwich, Kent, UK |
| Abstract: | |
| Keywords: | cereal fermentation Akpan beverage sensory profile consumer acceptance |