Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

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Akissoé, Noël H.; Sacca, Carole; Declemy, Anne-Laure; Bechoff, Aurelie; Anihouvi, Victor B.; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D.; Tomlins, Keith I.;
  • Publisher: Wiley-Blackwell
  • Identifiers: doi: 10.1002/jsfa.6892
  • Subject: E73 - Economie de la consommation | Q04 - Composition des produits alimentaires | Q02 - Traitement et conservation des produits alimentaires

Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of... View more
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