Fabrice Achille, Tetchi, Solomen Oluwa Woyé, Célah Kakou Abodjo, et Georges Amani N’guessan. 2012. Effect of Cassava Variety and Fermentation Time on Biochemical and Microbiological Characteristics of Raw Artisanal Starter for Attiéké Production. Innovative Romanian Food Biotechnology, nᵒ 10 (mars). https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3384.