Sensory evaluation of biscuits resulting from partial substitution of wheat flour with spent grain from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata complex cultivated in Brobo (Centern, Ivory Coast)
Crossref DOI link: https://doi.org/10.30574/gscbps.2024.26.1.0507
Published Online: 2024-01-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Armel Fabrice ZORO,
Kouamé Appolinaire KOUASSI,
Michel Archange LIBRA,
Abdoulaye TOURE,
