Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Influence of Soybean (Glycine max L.) on the Nutritional and Sensory Quality of African Dish (Konkonde) Made from Composite Plantain (Musa paradisiaca) and Cassava (Manihot esculenta Crantz) Flour
Authored by
Kouadio Claver Degbeu
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Kouadio Olivier Kouadio
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire and Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, CSRS-CI, 01 BP 1303 Abidjan 01, Côte d’Ivoire.
Yao Desiré Adjouman
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire and Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, CSRS-CI, 01 BP 1303 Abidjan 01, Côte d’Ivoire.
ANI Sosthène Guy-Martial
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.
N’guessan Georges Amani
Laboratory of Food Biochemistry and Tropical Products Technology, University of Nangui Abrogoua, UFR/STA, 02 BP 801 Abidjan 02, Cote d’Ivoire.