P. Akely

Study of varietal influence post conservation on biochemical and sensory qualities of Attiéké and boiled cassava (Manihot esculenta Crantz).

L. Kouamé, P. Akely, Yves Djina, 2016 .

Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing

P. Akely, N. Amani, O. Azouma, 2010 .

Varietal influence of cassava on chemical composition and consumer acceptability of gari

P. Akely, G. Amani, E. H. Gnagne, 2020, International Journal of Food Science & Technology.

Influence of Pressing Force on Physicochemical and Sensory Qualities of Fermented Cassava Mash and Attieke Semolina

P. Akely, C. Nindjin, O. Azouma, 2009 .

Physicochemical characterization of 3 cultivated Ivorian plantain commonly used for making local dishes such Foutou and Foufou

J. Petit, J. Scher, P. Akely, 2017 .

TECHNOLOGY Mechanical Semolining of Fermented Cassava Dough on Physicochemical and Sensory Characterises of Produced Attiéké

P. Akely, C. Nindjin, G. Amani, 2014 .