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Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Diby N'Nan Affoué Sylvie, Deffan Prudence Kahndo, Adinsi Laurent, Bechoff Aurélie, Kanon Landry, Bouniol Alexandre, Yapi Eric, Deuscher Zoé, Bugaud Christophe, N'Zue Boni, Ebah Djedji Catherine. 2024. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4596-4605.