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Article Title
Comparative Sensory Evaluation of Various Dishes (Pounded, Fried and Boiled Yam) Made from Two Varieties of Yellow-fleshed Yam (“Kangba” and “Kounougbé”) and Three Commonly Consumed Varieties of Yam (“Bètè-bètè”, “Krenglè” and “Kponan”)
Authored by
Sana Etienne SILUE
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Kouakou Martin DJE
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Lucien Patrice KOUAME
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.