Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest
Objective: To test three equipments for the fermentation of rice semi-solid dough to produce ablo (a steamy and foamy bread) and then, to investigate the effect of fermentation temperature and duration and the rate of yeast on some critical parameters Methodology and results: The semi-solid dough wa...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
African Journals Online
2014
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/116155 |