Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product by Diby, N'Nan A. Sylvie, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurélie, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni, Ebah Djedji, Catherine Bomoh

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