Physico-chemical and sensory characterizations of three types of "dèguè", a local fermented drink made from milk in benin
Article, Ajoutée
le 07/02/2017 19:44
Dèguè is a fermented drink widely consumed in Benin and other countries of West Africa. Our study permitted to finalize three types of dèguè made from flours of maize, sorghum and millet, called respectively: dèguè maize, dèguè sorghum and dèguè mill [...]
TCHEKESSI C. K. CÉLESTIN [1], BOKOSSA AURÉOLE [2], ADIGUN NADÈGE [3], BLEOUSSI ROSELINE [4], SACHI PIVOT [5], BANON JULTESSE [6], AGNANGLA CLEMENT [7], AZOKPOTA PAULIN [8], BOKOSSA YAOU INNOCENT PADONOU [9],