Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour
Crossref DOI link: https://doi.org/10.30574/gscbps.2021.15.3.0131
Published Online: 2021-06-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Anon Attoh Hyacinthe,
Fagbohoun Jean Bedel,
Koffi Amoin Gisèle,
Anno Hermann Fourier Atta,
Kouamé Lucien Patrice,
