PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED BY SOLID-STATE FERMENTATION OF CASSAVA ‘BONOUA 2’, ‘TMS 4(2)1425’ AND ‘BOCOU 2’ VARIETIES GROWN IN CÔTE D’IVOIRE
Crossref DOI link: https://doi.org/10.30574/wjarr.2026.31.3.2346
Published Online: 2026-09-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Soro, Pégnonsienrè Lacina
Kouadio, Marcellin Konan
Yao, Kouakou Adayé
Koné, Fankroma Martial Thierry
Dabonné, Soumaïla
Kouamé, Patrice Lucien
