Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)
April 2024 - Vol 18 Num. 3
The aim of this study was to prepare food cubes using Irvingia gabonensis almonds and assess their organoleptic and microbiological quality. I. gabonensis almonds and other ingredients sourced from Brazzaville markets were utilized for formulating the stock cubes. Three different formulations were developed based on a...
Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)
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