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Article Title
Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash
Authored by
Djénéba Baba Tapily Diallo
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Fankroma Martial Thierry Koné
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Blétro Patrick Gérard Djédjé
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Ohouo Régina Antoinette Don
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Lucien Patrice Kouamé
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.