Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread
Crossref DOI link: https://doi.org/10.30574/gscbps.2021.15.3.0155
Published Online: 2021-06-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Michel Arthur Niamke,
Abdoulaye Toure,
Soronikpoho Soro,
Jaurès Elidjé Atchowo,
Joseph Allico Djaman,
