Functional and sensory properties of composite flours based on FHIA 21 plantain and cassava for the preparation of instant foutou
Crossref DOI link: https://doi.org/10.30574/gscbps.2025.32.3.0356
Published Online: 2025-09-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Koffi Siméon BROU,
Fako KANE,
Jean François Régis Bilo LOA,
Kablan TANO,
