Physicochemical, nutritional and functional characteristics of different flours made from sprouted millet, plantain and enriched with legum
Crossref DOI link: https://doi.org/10.30574/wjarr.2025.28.1.3378
Published Online: 2025-10-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
KONE, Mohamed Ba
KOSSONOU, Yao Kamelé
KOUAKOU, Valérie
BROU, Kouakou
