Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger

Maman Moustapha Rabiou; Chaibou Yaou; Mamadou Lewamy; Hassimi Sadou

Journal ArticleOPEN ACCESS

Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger

Rabiou M
Yaou C
Lewamy M
et al.

Journal of Food Processing & Technology (2018) 09(08)

DOI: 10.4172/2157-7110.1000748

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Abstract

…Food chem 77: 431-437. 21. FAO (1986) Food and Agriculture Organization. Food composition table for use in Africa. Rome, Italy 22. Buffo RA, Cardelli-Freire C (2004) Coffee flavour: an overview. Flavour Fragr J 19: 99-104. 23 …

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APA

Rabiou, M. M., Yaou, C., Lewamy, M., & Sadou, H. (2018). Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger. Journal of Food Processing & Technology, 09(08). https://doi.org/10.4172/2157-7110.1000748

Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger

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