Effect of the incorporation of cereals (fonio, rice), tubers (sweet potato, cassava), and a legume (cowpea) on the functional properties of Penne type pasta
Crossref DOI link: https://doi.org/10.30574/gscarr.2023.17.2.0398
Published Online: 2023-11-30
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Maurice JFS LOPY,
Mamadou Salif SOW,
Abdou DIOUFA,
