Escobar A., Dahdouh L., Rondet E., Ricci J., Dufour D., Tran T., Cuq B., Delalonde M.
2018
Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and relies on human know-how, and the final properties of gari are highly dependent on the human skills. So as to understand the combined effect of the ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires
2018
Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and relies on human know-how, and the final properties of gari are highly dependent on the human skills. So as to understand the combined effect of the ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires