Daoudou Bakari
Department of Biological Sciences, Faculty of Science, University of Maroua, Cameroon
LiveDNA: 237.37072
James Ronald Bayoï
Department of Biological Sciences, Faculty of Science, University of Maroua, Cameroon
LiveDNA: 237.36425
Yaya Garga
Department of Biological Sciences, Faculty of Science, University of Maroua, Cameroon
Roger Djoulde Darman
Department of Agriculture, Livestock and by Products, National Advanced School of Engineering of Maroua, University of Maroua, Cameroon
LiveDNA: 237.8077
Leopold Tatsadjieu Ngoune
Department of Food Technology and Quality Control, University Institute of Technology, University of Ngaoundere, Cameroon
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How to cite this article
Daoudou Bakari, James Ronald Bayoï, Yaya Garga, Roger Djoulde Darman and Leopold Tatsadjieu Ngoune, 2022. Traditional Processing and Quality Assessment of a Fermented Date-Based Beverage Made from Northern Chad. American Journal of Food Technology, 17: 10-16.
DOI: 10.3923/ajft.2022.10.16
URL: https://scialert.net/abstract/?doi=ajft.2022.10.16
DOI: 10.3923/ajft.2022.10.16
URL: https://scialert.net/abstract/?doi=ajft.2022.10.16