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Article Title
Determination of Organoleptic, Nutritional and Physical Properties of Enriched “Gâteaux Aux Coco” A Local Snack, Made from Composite Flour of Wheat, Soy, Spirulina and Sesame Seeds
Authored by
Kouassi Aya Rolande
Laboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Félix Houphouët-Boigny (INPHB), Yamoussoukro, Côte d’Ivoire.
Konan Amoin Georgette
UPR de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix Houphouët-Boigny (UFHB), Abidjan, Côte d’Ivoire and Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, Abidjan, Côte d’Ivoire.
Coulibaly Moussa
Laboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Félix Houphouët-Boigny (INPHB), Yamoussoukro, Côte d’Ivoire.
Assidjo Nobgou Emmanuel
Laboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Félix Houphouët-Boigny (INPHB), Yamoussoukro, Côte d’Ivoire.