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Article Title
Comparative Analysis of Functional Properties and In vitro Digestibility of Raw and Boiled Yam (Dioscorea spp.) Flours
Authored by
Michel Archange Libra
Laboratory of Biotechnology and Valorization of Agro-resources and Natural Substances, Biochemistry and Genetic department, UFR of Biological Sciences, Peleforo Gon Coulibaly University, Box-office 1328, Korhogo, Côte d’Ivoire.
Armel Fabrice Zoro
Laboratory of Biotechnology and Valorization of Agro-resources and Natural Substances, Biochemistry and Genetic department, UFR of Biological Sciences, Peleforo Gon Coulibaly University, Box-office 1328, Korhogo, Côte d’Ivoire.
N’Nan A. Sylvie Diby
Laboratory of Biotechnology and Valorization of Agro-resources and Natural Substances, Biochemistry and Genetic department, UFR of Biological Sciences, Peleforo Gon Coulibaly University, Box-office 1328, Korhogo, Côte d’Ivoire.
Bio Sigui Bruno Bamba
Laboratory of Biotechnology and Valorization of Agro-resources and Natural Substances, Biochemistry and Genetic department, UFR of Biological Sciences, Peleforo Gon Coulibaly University, Box-office 1328, Korhogo, Côte d’Ivoire.
Séverin Kouakou Konan
Laboratory of Biotechnology and Valorization of Agro-resources and Natural Substances, Biochemistry and Genetic department, UFR of Biological Sciences, Peleforo Gon Coulibaly University, Box-office 1328, Korhogo, Côte d’Ivoire.