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Article Title
Evaluation of the Acceptability of a Local African Doughnut-type Pastry (Mikaté) Prepared from a Mixture of Wheat Flour and Dessert Banana Powder
Authored by
Nadia P. G. Pambou-Tobi
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo and National Superior Polytechnic School, Marien Ngouabi University, Brazzaville, Congo.
Arnaud W. G. Tamba Sompila
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo and National Superior Polytechnic School, Marien Ngouabi University, Brazzaville, Congo.
Haïshat Souleymane Mahoumi
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo.
Sylvia P. Ntsossani
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo.
Reyes H. Gampoula
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo.
Ossoko Jean Paul Latran
National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo and Laboratoire de Contrôle et Qualité des Aliments (ENSAF, Université Marien NGOUABI), Congo.