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Article Title
Physicochemical and Microbiological Profile of Soybean (Glycine max)-based Soumbara as an Emerging Food Condiment in Côte d’Ivoire
Authored by
Hanzi Karen Kouamé
Laboratory of Biotechnology and Food Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui-ABROGOUA University, 02 BP 801, Abidjan, 02, Côte d’Ivoire.
Solange Aka-Gbezo
Laboratory of Biotechnology and Food Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui-ABROGOUA University, 02 BP 801, Abidjan, 02, Côte d’Ivoire.
Jean-Paul Maizan Bouatenin
Laboratory of Biotechnology and Food Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui-ABROGOUA University, 02 BP 801, Abidjan, 02, Côte d’Ivoire.
Soukeinat Amine Diaby
Laboratory of Biotechnology and Food Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui-ABROGOUA University, 02 BP 801, Abidjan, 02, Côte d’Ivoire.
Audrey Herbert Yépié
Laboratory of Nutrition and Food Safety, Training and Research Unit in Food Science and Technology (UFR-STA), University of Nangui-ABROGOUA, 02 BP. 801 Abidjan 02, Côte d’Ivoire.
Marcellin Koffi Djè
Laboratory of Biotechnology and Food Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui-ABROGOUA University, 02 BP 801, Abidjan, 02, Côte d’Ivoire.