African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)

Stève Moulengo Massamba
  • Stève Moulengo Massamba
  • Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo.
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Michel Elenga
  • Michel Elenga
  • Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo.
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Augustin Aimé Lébonguy
  • Augustin Aimé Lébonguy
  • Institute for Research in Exact and Natural Sciences (IRSEN), Brazzaville, Congo.
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Gedellevie Ryssie Miantoko Zébita
  • Gedellevie Ryssie Miantoko Zébita
  • Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo.
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  •  Received: 07 February 2024
  •  Accepted: 03 April 2024
  •  Published: 30 April 2024

How to cite this article

APA /
Massamba, S. M., Elenga, M., Lébonguy, A. A., & Zébita, G. R. M. (2024). Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké). African Journal of Food Science, 18(3), 48-59.
Chicago /
Stève Moulengo Massamba, Michel Elenga,, Augustin Aim&e L&ebonguy and Gedellevie Ryssie Miantoko Z&ebita,. "Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)." African Journal of Food Science 18, no. 3 (2024): 48-59.
MLA /
Stegrave;ve Moulengo Massamba, et al. "Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)." African Journal of Food Science 18.3 (2024): 48-59.
DOI /
https://doi.org/10.5897/AJFS2024.2299
URL /
https://academicjournals.org/journal/AJFS/article-abstract/6684F4572089

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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