Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou
Crossref DOI link: https://doi.org/10.30574/gscarr.2023.14.1.0376
Published Online: 2023-01-30
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Joseph Natia Kouadio,
Séverin Aboutou Kouassi Kra,
Jocelyne Laetitia Ange Kouadio,
Flore Edwige Essoma Akoa,
Michael Akenteng Wiafe,
Sébastien Niamke,
