M. M. Rabiou, Chaibou Yaou, Mamadou Lewamy, H. Sadou
{"title":"Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger","authors":"M. M. Rabiou, Chaibou Yaou, Mamadou Lewamy, H. Sadou","doi":"10.4172/2157-7110.1000748","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110.1000748","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}