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Article Title
Evaluation of Nutritional Value and Sensory Analysis of a Composite Flour for Porridge and Biscuits Formulated by Four-Factor Mixing Plan
Authored by
Biassala Eliane Thérèse
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo and National Institute for Research in Exact and Natural Sciences (IRSEN), Brazzaville, Congo.
Bopoundza Christian Feueltgaldah
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo.
Kiminou Ngounga Célestine
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo and Process Engineering Laboratory, UNESCO-ENSP Chair, Marien Ngouabi University. B P. 69, Brazzaville, Congo.
Loumouamou Bob Wilfrid
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo and Process Engineering Laboratory, UNESCO-ENSP Chair, Marien Ngouabi University. B P. 69, Brazzaville, Congo.
Nzamba Nouch De Sainty
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo.
Dzondo Gadet Michel
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo and Process Engineering Laboratory, UNESCO-ENSP Chair, Marien Ngouabi University. B P. 69, Brazzaville, Congo.