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Article Title
The “Glaçage” Technique: An Innovative Traditional Practice in Attiéké Processing
Authored by
Adou Bla Sonia Béatrice ACHIH
Laboratory of Biocatalysis and Bioprocesses (LBB), Department of Food Sciences and Technologies, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Yves DJINA
Laboratory of Biocatalysis and Bioprocesses (LBB), Department of Food Sciences and Technologies, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Kouakou Adaye YAO
Laboratory of Biocatalysis and Bioprocesses (LBB), Department of Food Sciences and Technologies, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Meuwiah Betty FAULET
Laboratory of Biocatalysis and Bioprocesses (LBB), Department of Food Sciences and Technologies, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Tia Jean GONNETY
Laboratory of Biocatalysis and Bioprocesses (LBB), Department of Food Sciences and Technologies, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.