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Article Title
Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the “Fouê” and “Yatan” Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro Corms
Authored by
Sana Etienne SILUE
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Bosson Jean-Aimé ASSANVO
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Fanta DOUMBIA
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.