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 Processing Methods on the Nutritional and Biochemical Composition of “Datou”, a Fermented Hibiscus sabdariffa var. sabdariffa Condiment
Authored by
Adama KONATE
Laboratory of Food Biochemistry and Tropical Processing, Université Nangui Abrogoua, 02 BP801 Abidjan 02, Côte d’Ivoire.
N’zebo Jean-Michel N’ZEBO
Laboratory of Food Biochemistry and Tropical Processing, Université Nangui Abrogoua, 02 BP801 Abidjan 02, Côte d’Ivoire.
Yaya Caroline ABBÉ
Laboratory of Food Biochemistry and Tropical Processing, Université Nangui Abrogoua, 02 BP801 Abidjan 02, Côte d’Ivoire.
Amédée Pascal AHI
Laboratory of Food Biochemistry and Tropical Processing, Université Nangui Abrogoua, 02 BP801 Abidjan 02, Côte d’Ivoire.