Effect of cooking time on the nutritional and anti-nutritional properties of red and black beans of Phaseolus lunatus (L.) consumed in south and east of Côte d’Ivoire
Crossref DOI link: https://doi.org/10.30574/gscbps.2023.22.1.0459
Published Online: 2023-01-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
TCHUMOU Messou,
KOUANGBE Mani Adrien,
GOLY Kouassi Cyrile,
TANO Kablan,
