D. Bakari, James Ronald Bay, Yaya Garga, Roger Djoulde Da, L. Tatsadjieu
{"title":"Traditional Processing and Quality Assessment of a Fermented Date-Based Beverage Made from Northern Chad","authors":"D. Bakari, James Ronald Bay, Yaya Garga, Roger Djoulde Da, L. Tatsadjieu","doi":"10.3923/ajft.2022.10.16","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"329 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/ajft.2022.10.16","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}