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Article Title
Impact of Blanching and Two Drying Methods on the Nutritional, Organoleptic and Microbiological Properties of Fresh Onions of the Galmi Violet Variety Sold on the Markets of Korhogo (Côte D’Ivoire)
Authored by
Oulaï Dehegnan Patricia
Laboratory of Biotechnology and Valorization of Agroressource and Natural Substances, Département de Sciences Biologiques, Université Peleforo Gon Coulibaly, P, O. Box 1328 Korhogo, Ivory Coast.
Libra Michel Archange
Laboratory of Biotechnology and Valorization of Agroressource and Natural Substances, Département de Sciences Biologiques, Université Peleforo Gon Coulibaly, P, O. Box 1328 Korhogo, Ivory Coast.
Kodjo Noelle
Laboratory of Biotechnology and Valorization of Agroressource and Natural Substances, Département de Sciences Biologiques, Université Peleforo Gon Coulibaly, P, O. Box 1328 Korhogo, Ivory Coast.
Ouattara Hadja Djeneba
Laboratory of Biotechnology, Training and Research Unit of Biosciences Faculty, Felix Houphouet Boigny Univerity, P,O.Box 582 Abidjan 22, Ivory Coast.
Cissé Mohamed
Laboratory of Biotechnology and Valorization of Agroressource and Natural Substances, Département de Sciences Biologiques, Université Peleforo Gon Coulibaly, P, O. Box 1328 Korhogo, Ivory Coast.
Niamké Lamine Sébastien
Laboratory of Biotechnology, Training and Research Unit of Biosciences Faculty, Felix Houphouet Boigny Univerity, P,O.Box 582 Abidjan 22, Ivory Coast.