Article Open Access
Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin
Tougan P. Ulbad, Hongbete Franck, Konate Adama, Souho Tiatou, Assa R. A. Rebecca, Domingo A. Ilonka, Beckers Yves, Sindic Marianne, Thewis André
DOI：http://dx.doi.org/10.26855/ijfsa.2021.09.025
International Journal of Food Science and Agriculture
Views: Published: September 10,2021