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Article Title
Evaluation of the Digestibility and Storage Stability of Infant Flours Based Plantain Bananas Enriched with Cashew Kernel and Baobab Leaves Powders
Authored by
Ibrahim Fofana
Laboratory of Biochemistry and Food Sciences, UFR Biosciences, Félix HOUPHOUËT BOIGNY University of Cocody, UFHB 01 BP V 34 Abidjan, Côte d’Ivoire and Laboratory of Biochemistry, Biotechnology, and Food Sciences, UFR of Science and Technology, Alassane OUATTARA University, 01 BP V 18 Bouaké, Côte d’Ivoire.
Salimata Kone
Laboratory of Biochemistry and Food Sciences, UFR Biosciences, Félix HOUPHOUËT BOIGNY University of Cocody, UFHB 01 BP V 34 Abidjan, Côte d’Ivoire and Laboratory of Biochemistry, Biotechnology, and Food Sciences, UFR of Science and Technology, Alassane OUATTARA University, 01 BP V 18 Bouaké, Côte d’Ivoire.
Justine Bomo Assanvo
Laboratory of Biochemistry, Biotechnology, and Food Sciences, UFR of Science and Technology, Alassane OUATTARA University, 01 BP V 18 Bouaké, Côte d’Ivoire.
Doudjo Soro
UMRI Food, Chemical and Environmental Process Sciences, Félix Houphouët-Boigny National Polytechnic Institute (INP-HB), Yamoussoukro, Côte d’Ivoire.
Ernest Kouadio Koffi
Laboratory of Biochemistry and Food Sciences, UFR Biosciences, Félix HOUPHOUËT BOIGNY University of Cocody, UFHB 01 BP V 34 Abidjan, Côte d’Ivoire.